Butter the sides and bottom of a 13 x 9 inch pan and scatter either walnuts or toasted almonds over the entire surface. In a 3 quart pan melt 1/4 lb. butter. Add 1 cup Karo Syrup (light for vanilla or dark for chocolate) and 2 cups of granulated sugar and 1 cup of whipping cream or half and half. For chocolate caramels add 3 squares of unsweetened chocolate and a bit of cinnamon. Add vanilla last for vanilla caramels and then stir no more. Slowly bring the sugar, Karo Syrup and butter to a boil. Add the cream or half and half. Cook about 45-50 minutes until your candy thermometer reaches 240 degrees. Pour the mixture into the pan sprinkled with nuts. Cool in the refrigerator for several hours until set and firm. Loosen with a knife around the edges and turn out onto a cutting board. Cut the caramel into 1 inch square pieces and wrap them in wax paper. Store the caramels in the refrigerator until you are ready to enjoy them.