Instructions

1. Melt chocolate (double boiler or microwave). Set aside.
2. Lightly brown the butter.
3. While on heat, add sugar, evaporated milk, salt, karo syrup and white vinegar. Bring to a boil.
4. Add melted chocolate to mixture, cover with a lid and put candy thermometer in mixture. Let it get to soft ball, between 235 and 245 degrees.
5. Remove mixture from heat and add nuts and vanilla.
6. Place the pan in a container of cold water to cool, beating mixture until ready to set.
7. Spread in a buttered 8x8 pan.
8. Refigerate leftovers.