3 cups brown sugar
1 cup light cream
1 tablespoon light corn syrup
2 tablespoons butter
1/8 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped nuts
Butter a 9 x 13-inches baking pan. In a three-quart heavy-bottomed saucepan, combine sugar, cream, corn syrup, butter and salt. Mix well. Cook over medium heat and bring to a boil, stirring constantly until the sugar dissolves. Cook to soft-ball stage (238f). Cool to 110f. Add vanilla and nuts. Beat until mixture starts to thicken. Quickly spread in buttered pan. Cool. When firm, cut into squares.
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