1cupchopped pecans or walnutsoptional, but highly recommended
Instructions
Add the brown sugar, half-and-half, and butter to a medium-sized saucepan. Place over medium heat. Allow sugar and butter to melt, stirring occasionally.
Place a candy thermometer in the pan, making sure that the tip of the thermometer is covered by the sugar mixture but is not touching the bottom of the pan.
Bring mixture to a boil, and allow to cook until it reaches the soft ball stage, or 234 degrees. Once it reaches this stage, remove from heat and allow to cool to 110 degrees. DO NOT STIR it during this time! I mean it. This particular stage will seem to take forever, so walk away from it. Go wash some dishes, sweep the floor, read a book...go do something else and check on it every few minutes. Just don't stir it.
While the candy is cooling, grease an 8x8-inch pan and line with parchment paper.
Once the candy gets down to 110 degrees. add the vanilla and the chopped nuts and, with a wooden spoon, stir the bejeezus out of it until the mixture thickens, loses its glossy appearance, and starts to take on a "creamy" look. This may take 5-10 minutes, and will get tougher as the mixture cools. Think of it as a great shoulder workout.
Pour the candy into the prepared pan and smooth out the top with a spatula. Allow to sit at room temperature for several hours (overnight is even better) to allow it to set. Once set, remove from the pan (the parchment paper should make this easy), and cut into small squares. Place in airtight containers lined with wax or parchment paper and store at room temperature.