2 cups granulated white sugar
1 cup light corn syrup
1/4 cup salted butter
1/2 cup water
2 1/2 cups nuts, peanuts, pecans, or blanched slivered almonds, or a combination
1 1/2 teaspoons baking soda
1. Combine sugar, corn syrup, butter and water in a large saucepan. Bring to a boil. The color will gradually turn a nice toasty caramel color. Be sure to use a spoon that won't melt.
2. Using a candy thermometer, cook until 275F. Stir in the nuts and heat up to 295F.
3.Remove pan from heat and stir in the baking soda. Mix well.
4. Pour onto buttered cookie sheets. Spread it with a wooden spoon or forks to help pull it.