1. Butter 9x9x2 inch pan and set aside. DO not over butter or caramels will be greasy
2. Melt butter over heavy 3 qt saucepan over medium heat. Stir in brown sugar and salt. Strin in corn syrup.
3. Slowly pour in milk, stirring constantly until blended.Using candy therm. cook until 248 degrees, about 25 minutes. Stirring occasionally (mixture will be very bubbly).
4. Remove saucepan rom heat and stir in vanilla and nuts. Pour into prepared pans.
5. Let candy cool completely before cutting into 1 inch squares. Wrap each square in wax paper and store in airtight container at room temp.