Instructions: Combine sugars, water and salt in a large, heavy saucepan over low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly.

Cook to firm ball stage (248*F - 120*C), or until a small amount of mixture is dropped into cold water and forms a ball that holds until pressed. Remove from heat.

Add vanilla and walnut halves; stir until nuts are coated and sugary.

Quickly spread on waxed paper or foil, separating nuts using two forks. Let cool. Store in tightly covered container at room temperature.

Makes about 1 1/2 pounds.

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