2 cups sugar
1 cup light corn syrup
1 cup water
1 tablespoon butter
2 cups chopped hickory nuts
2 teaspoons baking soda
2 teaspoons vanilla extract
Butter two 15 x 10 x 1-inch baking sheets; set aside.
In a heavy 3-quart saucepan combine sugar, corn syrup and water. Cook and stir over medium heat until sugar dissolves. Continue cooking until mixture boils; stir in butter. Continue cooking, without stirring, to 230*F (110*C). Then cook and stir to 280*F (135*C). Stir in nuts; cook, stirring constantly to 300*F (150*C). Remove pan from heat.
Quickly stir in baking soda and vanilla, mixing well. Immediately pour into prepared baking sheets, spreading candy to an even thickness. As candy cools, stretch it thinner by lifting and pulling with 2 forks. Break candy into pieces when cool.
makes about 2 pounds.
Note: If hickory nuts are not available in your area, substitute filberts or
walnuts.