Pour remaining 3/4 cup sugar into an iron skillet and caramelize. Add boiling milk mixture to caramelized sugar. Beat and cook until mixture reaches the soft ball stage (234-240°F on candy thermometer).

Remove from heat and beat until stiff. Add nuts and drop by teaspoonfuls onto a buttered platter.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 1/2 pounds.