Nut Caramels

Directions

1. 1
   Combine sugar, syrup and salt in large heavy saucepan.
2. 2
   Boil, stirring occasionally until syrup is very thick (310° on a candy thermometer).
3. 3
   Add margarine and slowly stir in evaporated milk. Stir constantly.
4. 4
   Cook rapidly to firm ball stage (246°).
5. 5
   Remove from heat.
6. 6
   Add vanilla.
7. 7
   If mixture curdles, beat a minute or two. Add nuts and pour into buttered 8 x 8 x 2-inch square cake pan. Let stand until cool.
8. 8
   Cut and wrap individually in wax paper. Keeps well for 3 months.