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Coarse chop the nuts and fruits. Combine in large metal or glass bowl. Set aside.
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In large saucepan combine sugar, Karo and water. Stir well and bring to boil over medium heat. Cook to soft ball stage or 228 to 230 degrees.
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Remove from heat and stir in vanilla.
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Quickly pour over the fruit, nut mixture and stir to combine well.
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Dump onto a parchment lined baking sheet and press down with a piece of parchment paper to 3/4" thick.
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Cut into squares while still warm.