1 cup butter
1 cup granulated sugar
1 cup light corn syrup
1 cup heavy cream
1 tablespoon vanilla extract
3-1/2 cups nuts, chopped (16 ounces)
Line a 13 x 9-inch pan with aluminum foil. For thicker candy use a 9-inch square pan.
In a heavy saucepan, melt butter. Add sugar, light corn syrup, and cream. Mix well and bring to a boil.
Reduce heat, cook, and stir until 250*F on a candy thermometer (about 20 minutes).
Add vanilla, and stir in nuts.
Immediately pour into the prepared pan.
When cool, use a buttered knife to cut into 1-inch squares. Wrap each square in plastic wrap to store.
Makes 16 pieces.