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1 c. buttermilk
1/2 c. butter
2 Tbsp. light corn syrup
2 c. sugar
1 c. chopped nuts
1 Tbsp. vanilla extract

Put first five ingredients in saucepan and put over low heat,
stirring until sugar is dissolved. Then cook to 236 degrees on candy
thermometer or until it reaches soft ball stage. Remove from heat
and cool to luke warm. Beat until mixture begins to thicken and
loses it gloss. Quickly stir in nuts and vanilla and pour into
buttered 8-inch square pan. Cut in squares when firm but still warm.
Makes 1 1/2 pounds.

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