| Line an 8 inch square pan with nonstick foil and spray with cooking spray. Combine syrup, sugar, heavy cream and salt in a medium sauce pan (preferably non-stick); bring to a boil over medium high heat, stirring constantly; once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees F on a candy thermometer. Remove from heat; with an electric mixer, beat in butter and vanilla. Continue to beat on high power for 8 to 9 minutes or until thickened, light brown color and fudge loses its glossy finish; stir in nuts and spread into prepared pan; let stand until firm (about 30 minutes) then cut into squares. | 
