2 c. sugar
1/4 tsp. salt
1/3 c. cocoa
2 tbsp. light corn syrup
2/3 c. evaporated skim milk
2 tbsp. corn oil butter
1 tsp. vanilla extract
1/2 c. nuts, coarsely chopped

Spray 9 x 5 x 3 inch loaf pan with vegetable spray. In 2 quart saucepan, mix sugar, salt, cocoa, corn syrup and milk. Cook over medium heat, stirring constantly, until cocoa and sugar are dissolved. Cook, stirring occasionally, to 234 degrees on a candy thermometer, or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water. Remove from heat; add butter. Cool mixture to 115 degrees without stirring; bottom of pan will be lukewarm. Add vanilla. Beat vigorously for 5 minutes with wooden spoon until candy is thick and no longer glossy. Mixture will hold its shape when dropped from spoon. Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1 inch squares.

Yield 28 (1 inch) pieces. Per serving (1 piece) - 85 calories; trace cholesterol; 3 gm fat; 35 mg sodium.