Creamy Caramels

1/2 cup finely chopped nuts
2 cups sugar
3/4 cup light corn syrup
1/2 cup margerine or butter
2 cups half-and-half

1. Butter square pan, 8x8x2 inches.
2. Spread nuts in pan.
3. Heat sugar, corn syrup, butter and 1 cup of half-and-half to boiling in 3-qaurt saucepan over medium heat, stirring constantly.
4. Stir in remaining half-and-half.
5. Cook over medium heat, stiring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into a very cold water forms a firm ball.
6. Immediately spread over the nuts in pan.
7. Cool; cut into about 1-inch squars.

3 dozen candies