1 cup evaporated milk
1 cup white corn syrup
1 cup sugar
1/4 teaspoon salt
1/4 cup butter
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup walnuts, chopped
Heat milk and set aside.
Cook syrup, sugar and salt in a heavy 3-quart pan for 10 minutes.
Add butter and cook 10 minutes stirring occasionally.
Stir in hot milk slowly so mixture doesn't stop boiling. Cook and stir often until it reaches firm ball stage (use a candy thermometer).
Remove from heat and stir in vanilla extract, almond extract and nuts.
Pour into a buttered 9-inch Pyrex pie plate.
When cold, cut into squares and wrap in wax paper.