2 c. sugar
1 c. light corn syrup
3/4 c. water
2 c. raw pecans
2 tbsp. butter

Oil or butter a baking sheet with sides, such as a jelly roll pan. In a large, heavy saucepan combine sugar, syrup and water; stir over low heat until sugar is completely dissolved. Increase heat to medium and cook without stirring until mixture is a rich golden brown (300 degrees on a candy thermometer) also called the hard crack stage.

Immediately remove from heat; add nuts and butter and stir until nuts are coated. Turn mixture out onto prepared baking sheet, spreading quickly with a buttered spatula to about 1/2 inch thickness. Cool, then break into pieces. To store, keep in an airtight container. Keeps about 2 weeks.