1-1/4 c. white sugar
1 c. butter (1/2 lb.)

Put the sugar into a 2 quart heavy metal saucepan over high heat. Add the butter in chunks and begin to stir.

As the butter melts and coats the sugar, it sometimes become chunky. Sometimes the butter rises to the top, just keep stirring, especially around the edges of the pan. It will be a bubbly mass and as you raise a spoonful, it will fall off in a "glob".

After maybe 5 minutes it will start to turn a nice tan color and thin out. When you hold the spoon up it will run off in a stream. Now turn the heat down a bit and watch carefully until it turns a nice "leather" color. It takes about a minute depending on the heat.

Pour immediately (and scrape the pan with a rubber scraper), into a 10"x14" ungreased cookie sheet set upon a wooden board for insulation. It is very hot! Spread into the corners with a spoon or a spatula. I mark mine off into squares with a long knife while it is still hot.

Regular shaped pieces are easier to pack into boxes. You may sprinkle with 1-1/2 cups semi sweet chocolate chips. As they melt, smooth them around with a spatula and sprinkle sliced almonds or chopped walnuts over the top. Cool where humidity is low. Cut where you have scored them when cool. Do NOT double recipe.