6 c. sugar
2 c. light corn syrup
1 lg. and 1 sm. can evaporated milk
1/2 c. butter
2 tsp. vanilla
1 c. nuts

Combine all ingredients, except vanilla and nuts. Cook over low heat to medium ball stage when dropped is tested in cold water. Beat until stiff. Add vanilla and nuts. Pour into buttered pan until cool. Cut into squares. Store in tin cans with wax paper between layers of candy.

It will keep indefinitely and improve with age. It is nice to make in November and have ready for gifts at Christmas if you can hide it until then.