(from nick’s recipe box)

Works best when the humidity is low.

Source: Grandma Pope

Categories: candy, dessert, mom


  • 1 lb butter
  • 2 1/2 c sugar
  • 1/4 c corn syrup
  • 1/2 c water


  1. Cook to 285-290 degrees (hard crack stage). Cook slowly at the end and don’t overbrown.

  2. Pour into flat pans coated with chopped nuts.

  3. When cool, cover with chocolate and more nuts on each side.

Email to a friend | Print this recipe | Back