3 c. sugar
1 c. corn syrup
1/2 c. water

Using 1/4 cup butter, generously butter the sides of a heavy 3 quart saucepan. Combine the three ingredients, cook and stir until sugar melts and mixture begins to boil. Do not stir, cook to 275 degrees (soft crack stage) and until syrup turns a golden color. Mixture should boil gently over entire surface.

Add and continue cooking, stirring often, to 295 degrees and until syrup is a clear golden color. (Burns quickly at this stage). Remove from heat.

Stir in and immediately pour onto the two buttered cookie sheets. If necessary, lift and pull with fork. Cool and break into pieces. Store in airtight containers.