Instructions: Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until clip-on candy thermometer registers 240F., about 10

minutes. Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes. Divide mixture between cookie sheets. Working quickly, separate nuts with fork. Cool. (Can be made 1 week ahead.

Store airtight at room temperature.)

Makes about 4 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.