2 c. sugar
1 c. light corn syrup
1 c. water
2 c. mixed nuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

Generously butter 2 cookie sheets. In large saucepan, combine sugar, corn syrup and water. Cook until sugar dissolves, stirring constantly. Continue cooking until candy thermometer reaches 300 degrees (hard crack), stirring occasionally. Stir in butter and mixed nuts. Remove from heat; stir in vanilla and soda. Pour onto prepared cookie sheets. Spread as thin as possible. When completely coo, break into pieces. Store in airtight container in cool dry place. 2 pounds candy.

Brazil nuts and other large nuts may be cut into smaller pieces for a more uniform appearance.