1 cup light brown sugar
1 cup granulated sugar
3/4 cup milk
1 tbsp. butter
1 tsp. vanilla
1/2 cup chopped walnuts

Combine sugars and milk in saucepan; cook over medium heat to soft ball stage (234-240°F on candy thermometer), stirring occasionally.

Remove from heat; add butter and vanilla. Cool in sink with cold water; beat until very thick.

Add nuts; pour into greased 9-inch square pan. Refrigerate until set. Cut in squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 36 (1 1/2-inch) squares.