Penuchi

Put sugar and milk in saucepan and boil, stirring constantly, until syrup reaches soft ball stage.

Remove from heat.

Add margarine but do not stir and set aside to cool to lukewarm.

Add vanilla; beat until mixture is thick and creamy.

Stir in nuts. Pour into lightly greased 9 x 5 x 3-inch pan.

Cool and cut into squares.