Directions:
Melt butter and add the sugar, corn syrup and condensed milk.  Stir constantly over high heat until a warm golden color at 240 degrees on candy thermometer.  Remove from heat and add vanilla and nuts stir to mix.  Pour into lightly buttered dish or pan.  Let chill 2-3 hours.  Cut into small pieces.  Wrap in small pieces of waxed paper.  Twist ends of waxed paper.  For chocolate caramels, use chocolate sweetened condensed milk.

Granny Buddy