2 c. brown sugar
3/4 c. milk
1 tsp. Karo syrup
2 tbsp. butter
3/4 c. coarsely broken walnuts

Combine sugar, milk and corn syrup in 2 quart heavy saucepan. Cook until soft ball stage, 234 degrees. Remove from heat, add butter and walnuts. Allow to cool, without stirring, until 110 degrees. Beat until candy begins to thicken and quickly pour into greased 8 x 8 x 2 inch pans. Cut into squares.