1 c. chopped walnuts (I use pecans)
1 c. butter
1 (16 oz.) pkg. brown sugar
2 c. cream
1 c. white syrup
1 tsp. vanilla

Butter an 8" Pyrex dish. Sprinkle nuts in bottom of dish. Set aside. Melt butter in heavy saucepan over low heat. Add the brown sugar, cream and syrup; mix well. Cook over medium high heat to boiling, stirring constantly with wooden spoon to dissolve sugar. Cook over medium heat, stirring frequently until candy thermometer registers 248 degrees, firm ball stage. Reaching firm ball stage should take 45 to 55 minutes. Remove from heat, stir in vanilla. Quickly pour the caramel mixture over the nuts in the prepared pan. When caramel is firm and cool, cut into squares and wrap each piece in plastic wrap.