Line two baking sheets with parchment or waxed paper. Combine the water and sugar in a large nonstick heavy-bottomed sauce pan over medium-high heat. Stir to dissolve the sugar, 4 to 5 minutes. Add the corn syrup, cane syrup, and salt, and stir constantly and slowly with a wooden spoon until the mixture comes to a gentle boil, about 2 minutes. Continue stirring until the mixture reaches between 225 degrees and 230 degrees on a candy thermometer. Add the nuts and continue stirring until the mixture reaches 290 degrees. Remove the pan from the heat. Add the butter and baking soda and stir until the butter is completely melted, about 1 minute. Pour the mixture onto the baking sheets, being careful as it is very hot, and spread it evenly with a rubber spatula. Let cool completely. Break into pieces and store in an airtight container. Will keep for up to 2 weeks. Give the candy as gifts in either decorative tins, boxes or wrapped in cellophane paper. This recipe yields about 4 pounds. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B74) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 02-09-1999 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (2822g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 7 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 747.4mg||26 %|
|Potassium 203.2mg||5 %|
|Total Carbohydrate 2538.2g||747 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 2535g|
|Protein 1.3g||2 %|
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Calories per serving: 9801
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