1/2 c. finely chopped nuts
2 c. sugar
3/4 c. light corn syrup
1/2 c. butter
2 c. Half & Half

Butter square pan, 8 x 8 x 2 inches. Spread nuts in pan. Heat sugar, corn syrup, butter and 1 cup of the Half & Half to a boil in 3 quart sauce pan over medium heat, stirring constantly. Stir in remaining Half & Half. Cook over medium heat, stirring frequently, to 245 degrees on candy thermometer or untl small amount of mixture dropped into very cold water forms a firm ball. Immediately spread over nuts in pan. Cool; cut into about 1 inch squares. 3 dozen candies.