Walnut Caramels

In large, heavy saucepan, combine sugar, corn syrup, butter and half of the cream.

Heat to boiling over medium heat, stirring constantly.

Stir in remaining cream, nuts and vanilla.

Cook over medium heat, stirring occasionally, until mixture reaches a temperature of 244° on a candy thermometer (small amount dropped into very cold water will form a firm ball).

As mixture becomes thick, stir constantly.

Immediately pour mixture evenly into a well buttered 8-inch square pan.

Let stand until cool.

Cut into 1-inch squares.

Wrap individually in waxed paper or plastic wrap. Yields 64 candies (about 1 1/2 pounds).