Instructions: Heat and stir sugar, syrup and water in a 3-quart saucepan until sugar dissolves. When syrup boils, stir in butter. Stir often after 230 degrees.

Add nuts at 280 degrees and stir constantly to hard crack stage, 305 degrees. Remove from heat. Quickly stir in baking soda, mixing, well. Pour onto 2 cookie sheets.

Try to spread thin on pan. Loosen from pans as soon as possible.

Break up.

Makes 1 1/2 pounds.

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