Main Ingredients:

3 c. light brown sugar, firmly packed
1 c. light cream
1 tbsp. butter
1 1/2 tsp. vanilla
2/3 c. walnuts, chopped

Cooking Preparation of the Recipe:

Lightly butter a 9 x 5 x 3 inch loaf pan; then set aside. In heavy 3-quart saucepan cook sugar and cream over low heat. Stir with a wooden spoon to dissolve the sugar. Cook, stirring constantly, until candy thermometer registers 234 degrees or until a little in cold water forms a soft ball. Remove from heat and add the butter. Set aside without stirring to cool until lukewarm (110 degrees). Add vanilla extract. With wooden spoon, beat until thick and creamy. Stir in the nuts. Quickly turn into the prepared loaf pan and let cool completely. Wrap pan with foil. Let stand overnight at room temperature.

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