4 c. sugar (preferably cane)
2 pts. half & half
1/8 lb. butter
1 pt. whipping cream
1 pt. Karo light syrup
1/2 to 1 lb. nutmeats

Place sugar, whipping cream and corn syrup in large, heavy aluminum cooker and cook to 238 degrees. Then add 1 pint of half and half and again cook to 238 degrees. Add last pint of half and half and cook to 240 degrees or soft ball stage. Stir occasionally with wooden spoon, especially during the last cooking. Watch toward the end as the temperature may rise rapidly.

Stir in butter and pour into buttered 12x16 inch pan over the nutmeats.