1 ½ cups granulated sugar
1 teaspoon white corn syrup
¼ teaspoon salt
½ cup water
2 ½ cup desired nuts
Mix first four ingredients in a deep 2-quart saucepan. Bring to a boil, stirring until sugar is dissolved; continue boiling to soft ball stage on candy thermometer. Stir in nuts until creamy. Quickly turn out onto waxed paper and separate with forks. Cool completely and let air dry. Store in airtight container.
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