In a heavy 4 qt. pot, bring to a boil the sugar, butter and milk. Then cut the heat back to medium and cook to the soft-ball stage. ( when a teaspoon full of the mixture is dropped into cold water, you can press it together to form a soft ball)
Stir in the vanilla and chocolate chips.
Beat with a hand mixer or by hand with a whisk until it looses the shine on the surface. Fold in the nuts.
Pour onto a cookie sheet to cool. Slice into 1 inch pieces. Can be frozen for a month so so easily. Store with parchment paper between the layers.
This recipe can easily be changed to other flavors by substituting other chips. Peanut butter, white chocolate, butterscotch. White chocolate is really good with cherries ( pretty too ). I use the candied cherries like you use for fruit cake. Maraschino cherries do not work, they are too juicy.