Instructions: Cook sugar, Karo syrup and water to soft-ball stage, 250 degrees. Add salt, butter and nuts and cook to 280 degrees or until it crackles when dropped in cold water. Then add baking soda and vanilla and cook until it turns brown and pulls away from pan. Stir with a wooden spoon.

Quickly pour out on greased cookie sheet; spread with spatula. Cooks fast.

Break into pieces when cooled.

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