1 c. chopped walnuts
1 c. butter
16 oz. pkg. (2 1/4 c.) packed brown sugar
2 c. light cream
1 c. light corn syrup
1 tsp. vanilla

Line an 8 x 8 x 2 inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil. Sprinkle chopped walnuts on the bottom of the foil lined pan, then set the pan aside. In a heavy 3 quart sauce pan, melt butter over low heat. Add brown sugar, light cream, and corn syrup; mix well. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing the mixture on the sides of the pan. Carefully clip candy thermometer to side of pan. Cook over medium heat stirring frequently, until candy thermometer registers 248 degrees, firm ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching firm ball stage should take 45 to 55 minutes.

Remove sauce pan fro heat. Remove thermometer, immediately stir in vanilla. Quickly pour caramel mixture over nuts in prepared pan. When caramel is firm, use foil to lift it out of pan. Use a buttered knife to cut candy into 1 inch squares. Wrap each piece in clear plastic wrap. Makes 64 pieces or about 2 pounds.