3 pts. white sugar
1 pt. whole milk (or cream)
1/4 lb. butter
1/4 tsp. baking soda
1 tsp. vanilla
2 lbs. nutmeats

Pour 1 pint sugar into heavy iron skillet and place over low heat. Stir with wooden spoon, and keep sugar moving so as not to scorch. It will take almost 30 minutes to completely melt the sugar. Do not let it smoke or cook so fast that it turns hard. It should be about the color of light brown sugar syrup.

As soon as you have the sugar started to heat in the skillet, pour remaining 2 pints of sugar together with milk into a deep heavy kettle and cook slowly over low heat.

When sugar is melted, pour it into the kettle of boiling milk and sugar, keeping it on very slow heat and stirring constantly. Continue cooking and stirring until mixture forms a firm ball when dropped into cold water. After this test, turn out heat and immediately add soda, stirring vigorously as it foams up. Then add butter, allowing it to melt as you stir. Remove from heat for about 20 minutes, then add vanilla and begin beating. Use a wooden spoon and beat until mixture is thick and heavy, having a dull appearance. Add nutmeats and mix. Turn into square pans and cut into squares when cooled slightly.