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Butter a 9-inch square baking pan and set aside (do not overbutter or the caramels will be greasy).
Melt butter in a heavy 3-quart saucepan over medium heat; stir in brown sugar and salt. Stir in corn syrup. Slowly pour in milk, stirring constantly until combined. Using a candy thermometer, cook to 248°F (about 25 minutes), stirring occasionally (the mixture will be very bubbly). Remove saucepan from heat and stir in vanilla and nuts. Immediately pour into prepared pan.
Let candy cool completely before cutting into 1-inch squares. Wrap each square in waxed paper or plastic wrap and store in an airtight container at room temperature.