Penoche

3 cups brown sugar
1 cup milk
2 Tbsp butter
1 tsp vanilla
1 cup nuts

Put the sugar and milk into a saucepan and cook to the soft ball stage, 238 degrees.  Remove from the fire , add butter and vanilla and cool without stirring.  When it is lukewarm, beat until creamy.  Stir in the broken nuts, pour into a buttered pan and when it hardens cut into squares.