Hickory Nut Creams - cooking recipe

Ingredients

3 cups brown sugar
1 cup cream or 1 cup evaporated milk
1/2 teaspoon vanilla extract
1 tablespoon real butter
2 cups hickory nuts (shelled and picked over)

Preparation

Stir sugar and cream together in a large saucepan until sugar dissolves.
Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water.
Cool to lukewarm.
Add vanilla extract, butter and nuts; beat until creamy.
Drop from spoon onto waxed paper.