2 tbsp. butter
1 tbsp. cocoa
2 c. sugar
1 c. milk
1 tbsp. plus 1 tsp. Karo syrup
Nuts

Melt in iron skillet butter and cocoa, stir until dissolved. Add sugar, gradually add milk and syrup. Mixture should be boiling by time last milk is added. Boil stirring constantly until softball stage. Set aside to cool. When cool beat until creamy. Cool until finger touch will not burn. Add nuts and pour into buttered pan. Let set 2 hours before cutting.