MEXICAN CHEW BREAD

(From the kitchen of Carol Boyd)

4 eggs
1 box (l lb.) light brown sugar
Heat in a large boiler until thoroughly combined,
stirring often. Take off heat and add:

1 teaspoon vanilla
2 cups chopped nuts
2 cups flour (I used self-rising)

Mix well and pour in a well-greased 9 x 13 pan.
Cook 15-20 minutes at 350 degrees. Cut in squares.

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