4 (1 ounce) squares unsweetened chocolate
3 cups granulated sugar
2 teaspoons cinnamon
2 tablespoons light corn syrup
1 1/4 cups milk
4 tablespoons butter or margarine
1 teaspoon vanilla extract
2 cups pecans or walnuts, broken
Melt chocolate in 3-quart saucepan on lowest heat or over hot water. Stir in sugar, cinnamon, corn syrup and milk. Clip a candy thermometer to the side of the saucepan. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238 degrees F (soft-ball stage).
Remove from heat; add butter and, without stirring, let cool to 110 degrees F or lukewarm. Add vanilla extract and beat until mixture begins to thicken. Stir in nuts and continue beating until candy holds its shape. Drop from spoon onto buttered wax paper or pour into buttered pan. When cool, cut into squares.
Makes about 3 pounds.