|Nuts||1⁄2 Cup (8 tbs), finley chopped|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
Butter square pan, 8x8x2 inches.
Spread nuts in pan.
Combine sugar, corn syrup, butter and half the cream in large saucepan.
Heat to boiling over medium heat, stirring constantly.
Stir in remaining cream.
Cook over medium heat, stirring occasionally, to 245° on candy thermometer (or until small amount of mixture dropped into very cold water forms a firm ball).
Immediately spread mixture evenly over nuts in a pan.
Cut into 1-inch squares.