3/4 lb. butter
1 lb. box light brown sugar
1 pt. dark Karo syrup
1 can sweetened condensed milk
1 tsp. salt
1 tsp. vanilla
Nuts (optional)

Place ingredients in a large pan. Stir constantly over high or medium high heat until ingredients reach 245 degrees measured by a candy thermometer. Let cool for a few minutes, then add 1 teaspoon vanilla and nuts, if desired. Pour into buttered 8 x 12 inch pan. Cut into small pieces and wrap individually in wax paper.

To make chocolate caramels; cut butter to 1/2 pound and add 4 squares of Baker's chocolate.