2 c. brown sugar
1 tsp. vanilla
1 c. chopped nuts
3/4 c. evaporated milk
2 tbsp. butter

Boil sugar and milk slowly until it forms a soft ball (234°F on a candy thermometer) when tested in cold water. Stir constantly to prevent curdling. Remove from heat and add vanilla and butter. Beat until creamy and pour into greased pan.