butter to grease baking sheet
1 cup sugar
1 cup light corn syrup
2 cup pecans (or peanuts)
1 tbsp. baking soda
candy thermometer

Butter cookie sheet, set aside.

Combine sugar and syrup in saucepan, bring to a boil over medium heat, stir constantly. Let boil without stirring until mixture registers about 280°F on candy thermometer, then stir in nuts. Cook until syrup reaches "hard crack" stage (300 to 310°F) on thermometer.

Remove from heat, stir in baking soda (will foam up). Stir quickly and pour onto prepared cookie sheet to cool, "stretch" with plastic spatula - quickly, as thin as brittle. Cool completely, break into pieces. Store in airtight container lined with wax paper.

Cook's Note: Use of a candy thermometer is recommended.

Makes 1 1/2 pounds.