1 c. firmly packed light brown sugar
1/2 c. granulated sugar
1/2 c. half and half
2 tbsp. light corn syrup
1 c. coarsely broken walnuts
1/2 tsp. vanilla

In heavy saucepan, stir together, brown sugar, granulated sugar, half and half and corn syrup. Over medium heat, stirring constantly, bring to a boil. Without stirring, continue boiling until temperature on candy thermometer reaches 238 degrees or until a tsp. of mixture dropped into bowl of very cold water forms a soft ball that flattens upon removal from water. Let stand off heat until lukewarm (110 degrees). Add nuts and vanilla. With a wooden spoon, beat until mixture begins to thicken and loses its gloss about 5 minutes. Drop by teaspoons on wax paper lined cookie sheet. Let stand until firm. Wrap individually in wax paper. Store in tightly covered container in refrigerator.

Makes 2 dozen.