1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/4 tsp. salt
1 1/2 c. pecan pieces
1 tbsp. butter, softened
1 tsp. baking soda

Grease large cookie sheet. In heavy 2 quart saucepan over medium heat, heat sugar, corn syrup, water and salt to boiling, stirring frequently until sugar is completely dissolved, stir in chopped nuts, carefully set candy thermometer in place and continue cooking, stirring frequently, until temperature on candy thermometer reaches 300 degrees or hard crack stage (when small amount of mixture dropped in cold water separates into hard and brittle threads), about 20 minutes.

Remove saucepan from heat, immediately stir in butter and baking soda. Pour mixture at once on cookie sheet. With two forks lift and pull pecan mixture into a rectangle about 14 x 12 inches. Place cookie sheet on wire rack. Cool brittle completely, then break in pieces, store in tightly covered container to use within 1 week. Makes about 1 pound.