2 c. brown sugar
1/2 c. evaporated milk
1/4 c. water
1 tsp. vanilla
2 tbsp. butter
1/2 c. finely cut nuts

Butter 8" square pan. Mix brown sugar, evaporated milk and water in a heavy 2 quart saucepan. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved. Boil until candy reaches soft ball stage or 234 degrees on candy thermometer, stirring often. Remove from heat; add vanilla, butter and nuts. Beat until thick and creamy and starts to lose its shine. Quickly spread in prepared pan. Cool and cut into squares. Yield: 25 pieces.