From Beverlee's kitchen.
Can be made weeks ahead.
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water 3 cups dry
roasted mixed nuts (from 2 jars, about 9-ounces
each) OR - 3 cups unsalted roasted mixed
- 2 Tblsp. butter or margarine
- 2 teasp. vanilla
- 2 teasp. baking soda
- Butter a jelly roll pan,
15 X 10 X 1.
- Mix sugar, corn syrup
and water in a large, heavy saucepan; cover,
heat to boiling. Uncover and cook rapidly
to 236 degrees on candy thermometer. (A teaspoon
of syrup dropped into cold water will form
a soft ball.)
- Stir in nuts slowly,
keeping mixture bubbling all the time, then
cook rapidly, stirring constantly to 280
degrees on thermometer. (A teaspoon of syrup
dropped in cold water will form a very hard
- Stir in butter or margarine,
continue cooking to 300 degrees on thermometer.
(A teaspoon of syrup dropped in cold water
will separate into threads that are hard
and brittle.) Remove from heat.
- Stir in vanilla; sprinkle
soda over top quickly, then stir vigorously
about 15 seconds, or until mixture is puffy.
- Pour into prepared pan
at once; cool completely. Break into bite-sized
pieces. Store in container that is air-tight.