Grease a 9 x 33 cm baking pan; set aside. In a heavy 4 litre saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 110ºC (115 C) or softball stage. Pour, without scraping, into baking pan. Cool to lukewarm. Add vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss. Scrape out onto plastic wrap. Pat into a loaf shape (about 23 cm x 13 cm). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks. VARIATION: Use 1 teaspoon maple extract instead of vanilla. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.