6 cups sugar
2 cups cream
2 cups light corn syrup (Karo)
1/2 cup (1 stick) butter
2 cup chopped nuts

Boil sugar, cream, corn syrup and butter to soft ball stage (234-240°F on candy thermometer).

Add chopped nuts. Cool to lukewarm. Beat until quite thick.

Pour onto board dusted with powdered sugar and flour, about two parts sugar to one part flour.

Knead loaves. Store in cool place.

Variation: For chocolate candy add 4 tablespoons cocoa to sugar and mix before adding other ingredients.

Cooks Note: Use of a candy thermometer is recommended.