|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped pecans/Walnuts||1 1⁄4 Cup (20 tbs)|
Place sugar, syrup, milk, and cream in a large, heavy saucepan (mixture tends to boil up, so pan should be at least 4 times combined volume of ingredients); insert candy thermometer.
Heat and stir over moderate heat until sugar dissolves, reduce heat slightly and cook, uncovered, stirring only if mixture threatens to boil over, until thermometer reaches 238° F. or a drop of candy forms a soft ball in cold water.
Toward end of cooking, mixture will be very thick, so watch closely and move spoon gently across bottom of pan occasionally to keep it from scorching.
Remove from heat, add vanilla and butter without stirring, and cool to 110° F.
Beat until thick and no longer glossy, quickly mix in nuts, if you like, and turn into a buttered 8"x8"x2" pan, spreading to edges.
Cool until firm and cut in 1" squares.