Instructions: In a large 2 quart saucepan combine sugars, corn syrup, butter and water.

Bring to a boil. Add whole nuts and continue cooking over medium heat until candy reaches soft ball stage (238 degrees). Remove from heat and stir rapidly until mixture just begins to lose its gloss. Quickly drop sugar from teaspoons onto waxed paper and allow to harden.

Makes about 3 dozen.

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