Instructions: Line a large rimmed baking sheet with aluminum foil and coat the foil with nonstick cooking spray. Spread the jelly beans evenly over the foil.

In a soup pot, combine the sugar, corn syrup, and water. Bring to a boil over medium heat, without stirring, boil for 10 to 12 minutes, or until the syrup begins to turn golden and reaches the hard crack stage. (To easily determine the hard crack stage, drop a bit of the mixture from a teaspoon into a glass of cold water. If it hardens and forms strands in the water, then it has reached the hard crack stage. If not, continue to cook the mixture, then test it again after a bit.)

Remove from the heat and immediately stir in the butter, baking soda, and salt (the mixture will foam). Continue stirring for 4 to 5 minutes, or until the mixture is shiny. Pour over the jelly beans and spread quickly with a spatula that has been coated with nonstick cooking spray. Allow to cool completely, then invert onto a clean work surface. Remove the foil, then break into bite-sized pieces. Serve, or store in an airtight container.

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