1 c. butter or margarine (2 cubes)
1 (16 oz.) pkg. brown sugar (2 ¼ cup)
2 cups cream
1 c. karo syrup
1 tsp. vanilla
1 cup nuts (if desired)

Line an 8x8x2 or 9x9x2 inch baking pan with foil, extending foil over edges of pan. Butter foil, set aside. In a heavy 3 quart saucepan melt margarine or butter over low heat. Add brown sugar cream and corn syrup. Mix well. Cook and stir over medium–high heat to boiling. Carefully dip a candy thermometer into the side of pan. Cook and stir mixture over medium heat to 235 degrees (it will take anywhere from 35 to 60 minutes, if you use a higher heat, stir constantly.) Remove the saucepan from heat, remove thermometer. Stir in vanilla and nuts if desired. Immediately pour carmel mixture into prepared pan, when carmel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into 1 inch squares. Wrap each carmel in clear plastic wrap or waxed paper. Makes about 2 pounds (64 servings)