Ingredients:

2 c. firmly packed brown sugar
3/4 c. milk
1/8 tsp. salt

2-1/2 tbsp. butter
1 tsp. vanilla
3/4 c. chopped nuts (optional)

Directions:

In 3 quart heavy saucepan, combine sugar, milk, and salt.
Stir well without splashing onto sides of pan.
Over medium heat, bring to boil; cover and boil 2-3 minutes.  
Uncover. Place thermometer on side of pan.
Continue to boil gently until mixture reaches 238ºF (soft ball stage).  
Remove from heat and place pan immediately into a sink filled to candy line with cold water.
Without stirring, add butter and vanilla.  
Cool till thermometer reaches 110ºF (it will go down fast so watch the temperature carefully).  
Stir mixture vigorously until it starts to thicken and loses its gloss; add nuts if desired.
Spread in 8-inch foil-lined & then buttered pan and let set until firm.
Lift out foil with candy from pan.
Cut candy into small squares while it is room temperature.
Makes 1-1/2 pounds.