1 cup butter

2 1/4 cups brown sugar

1/4 teaspoon salt

1 cup light corn syrup

1 can of condensed milk

1 teaspoon vanilla

1 cup chopped walnuts

In a 3-quart double bottom pan, melt butter. Add salt, brown sugar. Stir in corn syrup. Gradually add condensed milk – blend. Stir on medium heat. Continue to stir and cook until it reaches 230 degrees on a candy thermometer. (235 degrees for firmer caramels) Remove from heat and add vanilla and walnuts. Pour into a 8″ x 8″ buttered pan, cool for many hours or overnight. Scoop each serving by teaspoon, place in a square of buttered waxed paper, roll and twist ends.