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In a 2 qt. or 2 1/2 qt. mixing bowl or casserole, combine butter, syrup and sugar. Microwave on high 9 to 15 minutes, or until brittle threads form when small amount is dropped in cold water, stirring every 3 minutes. In buttered 5-qt. (or larger) container, combine corn and nuts. Stir vanilla into cooked syrup and immediately pour over corn mixture. Stir with meat fork until well coated. Spread mixture in single layer on 2 large sheets of wax paper. Let stand until firm. Break into small pieces and store in airtight container. Makes 12 cups.
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