6 c. sugar
2 c. Karo syrup (white)
1 (14 oz.) can evaporated milk
2 sticks real butter (1/2 lb.)
1 1/4 tsp. salt
2 c. nuts

Blend sugar, syrup, milk, salt, and butter (soft). Bring to a boil in a heavy pan. Add nuts, cooking the nuts is the secret. Cook to the firm ball stage when dropped in cold water or hold at 240 degrees. Keep stirring until time to take it off. Let cool awhile. Then beat until it starts to firm up. Spread on oiled pan. I use a large cookie sheet. This bakes a big batch.