Recipes

Combine sugar, corn syrup, water, salt, and butter in a large pan. cook stirring constantly, until sugar dissolves.

Cover pan one minute to slide sugar crystals from side of pan.

Uncover pan and insert candy thermometer, cook until mixture reaches soft crack stage (270-290 degrees).

Remove from heat and add nuts.

Place back on heat and cook until hard crack stage (300-310 degrees).

Remove from heat an add baking soda. Mix well. Let foam settle just a little before spreading on a well buttered cookie sheet.