2 cups light cream
2 cups sugar
1 cup light or dark corn syrup (Karo)
1/2 tsp. salt
1/3 cup butter
1 tsp. vanilla
1/2 cup broken nuts

Heat cream to lukewarm; reserve 1 cup cream to use later.

Add sugar, corn syrup and salt to remaining cream; cook over medium heat for 10 minutes, stirring constantly.

Add reserved cream slowly, so that mixture does not stop boiling. Cook for 5 minutes longer, stirring constantly.

Stir in butter, a teaspoon at a time. Turn heat to low; cook slowly until firm ball stage (248°F on candy thermometer).

Remove from heat; add vanilla and nuts and mix gently. Allow to stand for 10 minutes; stir enough to distribute nuts.

Pour into one corner of a lightly buttered 8-inch square pan, letting mixture flow to its own level in pan. Do not scrape cooking pan. Cool to room temperature.

Turn block of candy onto cutting board; cool before cutting. Mark off into 3/4-inch squares; cut with a large sharp knife. Wrap each caramel in waxed paper, Saran or plastic wrap.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 pounds.