Caramel Walnut Roll

Combine sugars and syrup in heavy 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Cook until syrup reaches 245 degrees F and is thick.

Add butter, stirring to melt. Slowly add evaporated milk so mixture continues to boil, stirring constantly. Continue cooking until mixture again reaches 245 degrees F. Remove from heat and add vanilla and salt.

Pour into a buttered 11 x 7 inch pan. Cool until candy is firm enough to handle.

Spread 1/3 cup chopped walnuts on wax paper measuring the same size as pan. Turn candy out on top of walnuts, then add remaining 2/3 cup broken walnut pieces on top of candy.

Roll as for jelly roll, pressing walnuts into candy.