Ingredients
2 cups sugar
1 cup light corn syrup
1/3 cup water
1 tsp. vanilla
1/4 tsp. salt
4 cups mixed nuts such as raw cashews, blanched whole almonds, raw peanuts, Brazil nuts, pecan halves or hazelnuts
1 teaspoon butter or margarine
2 teaspoons baking soda
Preparation
Grease 2 rimmed baking sheets. In heavy 3-quart saucepan, combine sugar, syrup, water, vanilla and salt. Heat to boiling over medium-high heat. Reduce heat to medium and cook, stirring constantly. When syrup reaches 250 degrees F. on a candy thermometer or hard-ball stage, stir in nuts. Continue cooking until the candy reaches 293 degrees F. on a candy thermometer or almost hard crack stage. Remove mixture from heat. Stir in butter; add baking soda ahd beat rapidly until candy begins to turn golden brown. Pour mixture onto greased baking sheets and spread to 1/2 inch thickness. Set aside on wiere rack to cool completely. When cool, break into pieces and store in an airtight container.
