TAFFY BUTTER CRUNCH

TAFFY BUTTER CRUNCH
From Beverlee's kitchen.

Can be made weeks ahead.

2 cups sugar
1 cup light corn syrup
1 cup water 3 cups dry roasted mixed nuts (from 2 jars, about 9-ounces each)
 OR - 3 cups unsalted roasted mixed nuts.
2 Tblsp. butter or margarine
2 teasp. vanilla
2 teasp. baking soda

Butter a jelly roll pan, 15 X 10 X 1.

Mix sugar, corn syrup and water in a large, heavy saucepan; cover, heat to boiling. Uncover and cook rapidly to 236 degrees on candy thermometer. (A teaspoon of syrup dropped into cold water will form a soft ball.)

Stir in nuts slowly, keeping mixture bubbling all the time, then cook rapidly, stirring constantly to 280 degrees on thermometer. (A teaspoon of syrup dropped in cold water will form a very hard ball.)

Stir in butter or margarine, continue cooking to 300 degrees on thermometer. (A teaspoon of syrup dropped in cold water will separate into threads that are hard and brittle.) Remove from heat.

Stir in vanilla; sprinkle soda over top quickly, then stir vigorously about 15 seconds, or until mixture is puffy.

Pour into prepared pan at once; cool completely. Break into bite-sized pieces. Store in container that is air-tight.