preparation
Generously butter a cookie sheet. In a large saucepan over high heat, cook sugar, water and corn syrup until mixture reaches 280° on a candy thermometer. Slowly add nuts and cook, stirring, until temperature reaches 300°. Turn off heat. Carefully stir in butter and vanilla until blended. Add baking soda and stir vigorously but cautiously. Pour mixture onto prepared cookie sheet and spread as thinly as possible with a wooden spoon. Cool completely. Break cooled candy into pieces. Store in an airtight container. Makes about 2 pounds. |