3 1/2 c. sugar
1/2 tsp. salt
1 c. light cream
1/4 c. butter
3 tbsp. light corn syrup
1 c. mashed ripe bananas (3 med.)
1 tsp. vanilla
1/2 c. walnuts, chopped med. fine

Use heavy 2 1/3 quart saucepan. Cook sugar, salt, cream, butter, corn syrup and bananas over moderate heat, stirring constantly. Bring to a boil. Continue boiling over low heat stirring constantly until mixture reaches 238 degrees on candy thermometer or 1/2 teaspoon dropped in cold water forms a soft ball when it is removed to palm of hand. Cool without stirring until temperature on candy thermometer reaches 110 degrees or bottom of pan feels warm to touch. Add vanilla and nuts and beat until candy becomes thick and begins to loose its gloss. Turn into buttered 8"x8"x2" pan. Let stand until firm. Cut into 1" squares.