2 c. sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 c. chopped pecans
1 tsp. baking soda

Heat and stir sugar, syrup and water in 3 quart saucepan until sugar dissolves. When syrup boils blend in butter. Stir often after 230 and add pecans at 250. Stir constantly to hard crack stage, 305. Remove from heat and quickly stir in baking soda; mix well. Pour on 2 ungreased cookie sheets. Wait until cool and break up.