indorecipe.com

Author: WW Addict

Rating: No votes

• In a heavy bottom saucepan dissolve the sugar in
  the water, stirring over medium heat. Once
  dissolved, add the corn syrup and increase the heat
  slightly to bring the mixture to the boil. Do not stir
  again or the syrup will crystallise. To remove any
  crystals, periodically wash the sides of the pan with
  a brush dipped in cold water.
  
• Cook until the mixture reaches the hard-ball stage,
  120c on a sugar thermometer. Add the nuts and
  salt. Swirl the mixture by rotating the pan to coat
  the nuts.
  
• Continue cooking until the mixture reaches a hard
  crack, 145c on a sugar thermometer, then stir in the
  butter add bicarbonate of soda. Immediately pour
  on to a well buttered baking tray, spreading out
  rapidly with a metal spatula. Keep working the
  mixture until it turns translucent, then butter your
  hands and carefully (it is still very hot!) pull the
  mixture into one thin, flat piece. When cool, bread
  into eating size pieces. Store in air tight container.
  
  

If using roasted nuts, add them at the hardcrack  stage, not hard-ball.