Instructions: In a heavy 2 1/2 quart saucepan, put the sugar, salt, cream, butter, corn syrup and bananas. Over moderate heat, stirring constantly, bring to a boil, over low heat continue boiling, still stirring constantly, until mixture reaches 238 degrees on a candy thermometer or 1/2 teaspoon dropped into cup of cold water, forms a soft ball when removed to palm of hand.

Cool without stirring until the temperature on candy thermometer drops to 110 degrees or the bottom of the pan feels warm to the touch. Add vanilla and nuts and heat until candy becomes thick and begins to lose its gloss.

Turn into a buttered 8 x 8 x 2 inch cake pan. Let stand until firm; cut into 1 inch squares.

Makes about 3 pounds.

Note: Some people substitute
1/2 cup coconut for the nuts.

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