Instructions: Combine sugar, water glucose in heavy saucepan, stir over low heat until sugar is dissolved, brushing down sides of saucepan frequently with wet pastry brush to dissolve any sugar crystals.

Bring to boil, reduce heat until very low (mixture will still bubble), boil to 300F on a sugar thermometer (this will take about 15-20 minutes). Do not stir.

Mixture should be light golden brown. Remove from heat, add chopped butter and remaining ingredients, stir until well blended.

Pour into lightly greased 30cm X 20cm lamington tin. Mark into squares while still hot. When cold, break into pieces.

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