Combine sugar, corn syrup, and water in 3 quart saucepan. Cook & stir till sugar dissolves.
When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup stage (230ºF). Add nuts when the temperature reaches soft-crack stage (280ºF) and stir constantly till temperature reaches the hard-crack stage (305ºF). Remove from heat. Quickly stir in baking soda, mixing thoroughly.
Pour onto two cookie sheets or 2 -- 15½ x 10½ x 1 inch pans. As the candy cools, stretch it out thin by lifting and pulling from edges using forks. Loosen from pans as soon as possible; turn candy over. Break in pieces.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.