Butter a platter or cookie sheet. Boil corn syrup, sugar, and cranberries until mixture reaches 260 degrees F (or when a bit of syrup dropped into a cup of cold water forms a heavy thread). Add coconut, nuts, butter, and vanilla and stir until ingredients are well blended. Pour onto buttered platter or cookie sheet until cool enough to handle. Then cut into bite-sized pieces with a sharp knife or scissors. Wrap in waxed paper and store for at least a week before eating. These candies will keep for weeks.