|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Dark corn syrup||2⁄3 Cup (10.67 tbs)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Nuts||1⁄3 Cup (5.33 tbs), chopped|
Combine sugar, syrup, and cream in heavy saucepan; cook over medium heat, stirring constantly, until sugar is dissolved.
Turn heat low and cook, stirring occasionally, until 260°F. registers on candy thermometer, or until a small amount of mixture dropped into cold water forms a hard ball.
Remove from heat and stir in vanilla and nuts; stir for 2 minutes longer.
Pour into buttered 8-inch square pan.
When almost set, mark into squares with knife.
When cold, cut or break into squares as marked.
Makes about 1 1/3 pounds.