Heat 2 1/2 cups nuts in moderate oven (375 degrees) for 5 minutes, stirring once. Butter sides of heavy 2 quart casse- role. In saucepan combine sugar, water, cinnamon and salt. Heat and stir until sugar dissolves and mixture boils. Cook without stirring to soft ball stage (236 degrees). Remove from heat, beat by hand 1 minute or until mixture just begins to get creamy. Add 1 1/2 teaspoons vanilla and the nuts. Stir gently until nuts are well coated and mixture becomes creamy. Turn out on buttered platter or cookie sheet. Separate at once, using 2 spoons or forks. Makes about 1 pound of nuts. Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary" <diane@keyway.net> on Nov 10, 1997
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