Submitted by William Haller on
- Mix:
- 1 1/2 cup sugar
- 2/3 cup white karo syrup
- 1 cup water
- Cook to soft ball stage
- Add:
- 2 cups (16 oz) raw Spanish nuts
- 1 Tblsp. margarine
- dash salt
- Stir and Cook to the hard crack stage where it breaks into hard brittle threads (approximately 10 minutes).
- Remove from heat.
- Add 1 tsp. soda and stir well.
- Pour into greased cookie sheet.
