2 cups brown sugar
1/4 pound butter or margarine
1 cup white corn syrup
1 cup unsweetened condensed milk
1/4 cup nuts
Combine brown sugar and syrup and bring to a hard boil. Slowly add the milk, making sure the mixture doesn’t stop boiling. Add butter. Stir constantly until it forms a brittle ball in cold water. (be careful that candy doesn’t stick to bottom of pan while cooking.) Pour over nuts in a buttered cake pan 8 by 10 inches and mark into squares. Cut when cool.
This also makes good eating for popcorn balls. Just pour over large pan of popped corn, stirring it gently to make sure all pieces are coated. Butter hands and form into balls while still warm.