DirectionsCombine first 6 ingredients in a buttered 3-quart heavy sauce pan.
Bring mixture to a boil over medium heat, stirring constantly.
Cook without stirring until candy thermometer reaches 230F.
or until it makes a soft ball when tested in cold water.
Remove from heat.
Add margarine or butter and vanilla,Do not stir! Cool without stirring until outside of pan becomes lukewarm.
Stir in nuts and beat until candy loses its gloss.
Pour into 3 dozen paper bonbon cups.