2 c Sugar
2/3 c Milk
1/4 ts Salt
2 tb Light corn syrup
2 tb Margarine or butter
1/2 ts Ground cardamom
1/4 c Chopped walnuts
1/4 c Chopped pistachios
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium
heat, stirring constantly, until sugar is dissolved. Cook, stirring
occasionally, to 240F on candy thermometer or until small amount of mixture
dropped into very cold water forms soft ball that flattens when removed
from water. Remove from heat.
Add margarine. Cool mixture to 120F without stirring. (Bottom of pan will
be lukewarm.) Add cardamom. Beat vigorously and continuously until candy is
thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape
when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered
9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch squares.
Yields
32 Servings