Boil sugar, butter, water and Karo rapidly until
it starts to change color. Lower flame and shake
pan occasionally until it becomes the color of
medium brown sugar. Add nuts and shake kettle
about 1/2 minute. Remove from fire and pour in
greased pan. When cool, spread both sides with
melted dot chocolate.
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I bring the first 4 ingredients to a boil, and
boil gently until it reaches 285 degrees-1/2 way
between soft and hard crack stage, stirring
occasionally. Once it reaches desired temperature,
remove from heat and shake in nuts. To evenly
distribute nuts, you may need to stir stlightly.
Pour onto large cookie sheet to cool.
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