1 1/2 c. pecans, halved or in pieces
1/4 tsp. salt
1 c. sugar
1/2 c. light corn syrup
1/2 c. water
1 1/2 tbsp. butter

Sprinkle the nuts with salt and warm them in low oven. Mix the sugar, corn syrup, and 1/2 cup water and heat slowly, stirring until dissolved. Continue cooking over moderate heat. The mixture is ready when a small amount dropping in a cup of cold water becomes brittle (260 degrees on a candy thermometer). Remove from heat and stir in butter and warm nuts. Pour immediately onto a buttered cookie sheet. As soon as cool enough to handle, cut in strips and wrap in wax paper, or wait until completely cooled and break into pieces. Yields about 1 pound.