2c. chopped almonds or walnuts (optional)
2c. butter or margarine
2c. beet sugar
2T. white corn syrup
6T. water
1t. vanilla
Melt butter or margarine in heavy sauce pan. Add sugar, corn syrup, and water. Stir until sugar is blended and no undissolved sugar adheres to the sides of the pan. Cook slowly, stirring frequently until small amount in cold water separates into hard, but not brittle threads (about 290℉). Stir in vanilla. Pour in a buttered pan (cookie sheet or jelly roll pan). Break chocolate into pieces and put on top of candy. As it melts, spread chocolate over the candy with a spatula. Sprinkle nuts over the chocolate.
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