2 c. sugar
1 c. corn syrup
2 c. Spanish nuts, raw (whole lb.)
2 tbsp. butter

Mix 4 ingredients in pan, cook, stirring. Medium heat until hard. Crack candy. Use a candy thermometer. Mix 1 teaspoon salt and 3 teaspoons baking soda and set aside. When hard crack, add salt and baking soda and mix and mix very well. It will bubble to top. Pour mixture into butter pans or foil. Let set until cold then store in air tight container so won't get sticky.