CARMEL NUT SQUARES

1 ½ CUPS SUGAR
½ CUP BROWN SUGAR
DASH SALT
2 CUPS KARO SYRUP
½ CUP BUTTER
1 2/3 CUPS EVAPORATED MILK
1 TSP. VANILLA
1 CUP CHOPPED PECANS

LIGHTLY BUTTER 9X9 PAN.

IN 4 QUART PAN MIX SUGARS, SALT, AND SYRUP.

OVER HIGH HEAT, BRING TO BOILING, STIRRING OCCASIONALLY, TILL IT REACHES 245 DEGREES ON A CANDY THERMOMETER.

CONTINUE TO BOIL OVER HIGH HEAT.

ADD BUTTER, ADD MILK GRADUALLY, STIRRING CONSTANTLY.

OVER MEDIUM HEAT, CONTINUING TO STIR, BRING TO 245 DEGREES.

THIS SHOULD TAKE ABOUT 30 MINUTES.

REMOVE FROM HEAT, ADD VANILLA AND NUTS, MIX WELL.

LET STAND UNTIL MIXTURE STOPS BUBBLING.

POUR INTO BUTTERED PAN; COOL TO ROOM TEMPERATURE.

REFRIGERATE UNTIL HARDENED, ABOUT 2 HOURS.

WHEN READY TO SERVE, LOOSEN FROM SIDES OF PAN WITH A BROAD KNIFE.

INVERT PAN ON CUTTING BOARD.

PLACE A HOT WET DISH CLOTH OVER BOTTOM OF PAN.

REPEAT KEEPING CLOTH HOT UNTIL CARMEL IS LOOSENED AND UN-MOLDS ONTO BOARD.

CUT CARMEL WITH A SHARP KNIFE INTO 1 INCH PIECES. ( DIP KNIFE BLADE INTO VERY HOT WATER TO MAKE CUTTING EASIER)