Ingredients
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2 c. Sugar
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2 c. CreamWarm
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1 c. Corn Syrup
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1⁄2 t. Salt
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1/3 c. Margarine
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1⁄2 c. NutsBroken
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1 t. Vanilla
Directions
Combine sugar, 1 c. of the cream, corn syrup, and salt in a heavy 3 qt. saucepan. Cook over medium heat about 10 minutes; stir constantly throughout all cooking periods. Pour in remaining cup of cream very slowly, so that the mixture does not stop boiling at any time. Cook about 5 minutes longer. Stir in margarine about 1 t. at a time. Turn heat to low and cook slowly until a small amount of the mixture forms a firm ball when dropped into very cold water (248°). Remove from heat; add vanilla and nuts and mix gently. Allow to stand about 10 minutes and then stir only enough to distribute the nuts. Pour into one corner of a lightly greased 8″ square pan, letting the mixture flow to its own level in the pan. Do not scrape the cooking pan. Cool to room temperature. Turn block candy onto a cutting board. If candy sticks, heat bottom of pan slightly. Cool before cutting. Cut into 3⁄4 inch squares. Makes 2 lbs. candy.
