3 cups whole shelled nuts (blanched almonds, pecans, macadamias*, etc.)
3/4 cup granulated sugar
1/2 cup Kahlua
1 tbsp. light corn syrup (Karo)
1 tbsp. butter

Place nuts in shallow pan or cookie sheet and toast in 300°F oven for 20 minutes, stirring once. Turn into lightly buttered hot metal bowl or large saucepan.

In 1-quart saucepan, combine remaining ingredients and bring to a boil, stirring until sugar dissolves. Insert candy thermometer; bring to hard crack stage (300°F).

Pour over toasted nuts; stir with buttered metal spoon to coat evenly. Spread, in single layer, on buttered jelly roll pan. Cool; separate in small chunks. Store in air-tight container.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Marcie H.