2 c. sugar
1/2 c. non-dairy creamer
1 c. boiling water
2 tbsp. white corn syrup
1/8 tsp. salt
1 tsp. vanilla
1 c. broken walnuts

Combine all ingredients except vanilla and walnuts in saucepan. Bring to a boil; reduce heat and cook without stirring until candy thermometer registers 236 degrees or until a small amount of the mixture dropped into cold water forms a soft ball. Remove pan from heat; let stand until thermometer registers 110 degrees. Add vanilla and nuts; beat until mixture is thick and looses its gloss. (Keep mixture warm over pan of hot water.) Drop by teaspoonfuls onto waxed paper and let stand until firm. Makes about 20 creams.