|Sugar||2 Cup (32 tbs)|
|White corn syrup||1 1⁄4 Cup (20 tbs)|
|Heavy cream/1 cup heavy cream and 2 cups half and half||3 Cup (48 tbs)|
|Chopped nuts||1 Cup (16 tbs), chopped coarsely (Pecans, Walnuts, Or Whole Filberts Are Nice)|
Combine sugar, corn syrup, and 1 cup of cream in a heavy pan. Heat slowly and stir constantly until it starts to boil. Cook to soft-ball stage (236 degrees F.). Add second cup of cream and cook to soft-ball stage; then add the third cup of cream and cook to firm-ball stage (248 degrees F). Stir just occasionally during the cooking of the first two cups of cream. With the third cup of cream, stir constantly until a firm ball is formed in cold water. Add nuts. Butter the pan, and scrape the caramel into it. When cold, cut around edges of pan to loosen caramel; then turn pan upside down and strike hard to release candy onto cutting board. Cut candy into squares, and wrap in waxed paper. Be sure cream is fresh, or the mixture will lend to curdle.