Nut Caramels - cooking recipe

Ingredients

2 c. sugar
2 c. light corn syrup
few grains salt
1/2 c. margarine
2 c. undiluted evaporated milk
3/4 c. chopped nuts

Preparation

Combine sugar, syrup and salt in large heavy saucepan.
Boil, stirring occasionally until syrup is very thick (310\u00b0 on a candy thermometer).
Add margarine and slowly stir in evaporated milk. Stir constantly.
Cook rapidly to firm ball stage (246\u00b0).
Remove from heat.
Add vanilla.
If mixture curdles, beat a minute or two. Add nuts and pour into buttered 8 x 8 x 2-inch square cake pan. Let stand until cool.
Cut and wrap individually in wax paper. Keeps well for 3 months.