2 c. sugar
2/3 c. cream
2 tbsp. light syrup
2 tbsp. butter
Pinch of salt
1 tsp. vanilla
1/2 c. chopped nuts

Put sugar, cream, butter, salt and syrup in a pan and heat slowly. Stir until sugar is dissolved. Cover until boil is reached. Cook without stirring to 240 degrees or soft ball stage. Add vanilla and nuts. Cool without stirring until lukewarm or 110 degrees. Beat until creamy and it looses shine. Pour into a greased pie pan.