1 cup light corn syrup
1/4 c. butter
1/2 cup water
1 1/2 teaspoons baking soda
Cook over medium low , stirring occasionally, until candy thermometer reaches soft crack stage (275°F)~about 30 minutes) Stir in nuts and continue cooking until thermometer reaches 295, hard crack stage (about 15 minutes more). Stire occasionally to keep nuts from burning. Remove from heat.
Quickly stir in baking soda and butter. Will harden rapidly.
Pour quickly onto a buttered cookie sheet and let stand for about an hour to cool. Break up into pieces.
*adapted from the Better Homes and Gardening cookbook