7 cups sugar
1 lb. (4 sticks) butter
1 (12 oz.) can evaporated milk
3/4 cup dark corn syrup (Karo)
3 cups chopped nuts
1 tsp. vanilla

Butter a 9x13-inch pan (or 2 smaller pans). Set aside.

Place first three ingredients in large oven-proof kettle at 275°F, stirring every 1/2 hour for approximately 1 1/2 hours until it reaches soft ball stage (234 to 238°F on candy thermometer).

Whip with electric mixer for 10 minutes, then add chopped nuts and vanilla.

Pour into prepared pans.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Peggy