Penuche Covered Nuts

1 box dark brown sugar
1 cup granulated sugar
1 cup evaporated milk
1 tablespoon light Karo syrup
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
2 1/2 cups nut halves

Cook sugars, milk, syrup and salt to soft ball stage. Remove from heat; add butter and vanilla extract. Cool to lukewarm. Beat until creamy and mixture thickens. Add nuts and stir. Pour onto wax paper and separate into pieces.

NOTE: Less nuts may be added and candy poured into pan and cut into squares.

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