Caramel

Stir sugar, syrup and butter in heavy saucepan over medium heat until it boils well. Add evaporated milk a little at a time so mixture never stops boiling. Stir constantly with wooden spoon. Cook to stage where a little where a little caramel, dropped into cola water, makes firm ball that is slightly chewy, but not as firm as 234° F finished caramel. Add vanilla and nuts and pour into buttered 9x13 pan. Do not scrape sides or bottom of pan. Cool and cut into squares. Wrap individually in wax paper, dip in chocolate, or use for pecan rolls.