6 cups granulated sugar
2 cups dark corn syrup (Karo)
1 cup (2 sticks) butter
1 (12 oz.) can evaporated milk
3 cups nuts
1 tsp. vanilla

Cook sugar, syrup, butter and milk for 30 minutes over low heat. Add nuts and cook until soft ball stage is reached (234-240°F on candy thermometer).

Add vanilla and cool to lukewarm. Beat until mixture loses its gloss.

Drop by spoonfuls on waxed paper or pour in pan and mark into squares.

Cooks Note: Use of a candy thermometer is recommended.