Caramels

2 cups granulated sugar
2 cups light corn syrup
1 (12 ounce) can evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped nuts

Combine sugar and syrup. Cook to 248 degrees F. Add milk and butter. Cook to 248 degrees F.

Remove from heat and add vanilla extract. Beat until thickened. Stir in nuts. Pour into a well greased 10 x 8-inch pan. When cooled, cut into squares. Wrap each piece in wax paper.

Yields 5 dozen.