1 cup unsalted butter
2 1/3 cup brown sugar, firmly packed
1 cup light corn syrup
1 can (14-ounce) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts, optional

In a 2 quart microwave-safe pitcher, combine butter, sugar, milk and salt.
Microwave on high for 3-4 minutes, stirring once after 2 minutes; when butter
is completely melted stir well. Attach microwave thermometer and microwave
on high about 14 minutes or until mixture reaches 245 degrees. Remove from microwave,
stir in vanilla and walnuts. Allow to stand for 10 minutes, stirring well several times.
Pour into buttered 13-by-9-by-2-inch pan. Refrigerate until cool. Invert pan and
carefully tap out block of candy. Cut into squares. Wrap in red and green wax paper
squares and store in refrigerator (can also be frozen). Yield: 2 3/4 pounds.

Source: Riverside Press-Enterprise newspaper, December 11, 2007