3 c  Whole shelled nuts
(Blanched
Almonds, pecans,
Macadamias)
3/4 c  Granulated sugar
1/2 c  Kahlua
1 tb Light corn syrup
1 tb Butter

Place nuts in shallow pan and toast in 300 degrees F. oven for 20
minutes, stirring once. Turn into lightly buttered hot metal bowl or
large saucepan. In 1 quart saucepan, combine remaining ingredients
and bring to a boil, stirring until sugar disolves. Insert candy
thermometer; bring to hard crack stage (300 degrees F.) Pour over
toastednuts; stir with buttered metal spoon to coat evenly. Spread,
in single layer, on buttered jelly roll pan. Cool; seperate in small
chunkc. Store in air- tight container. Makes about 5 cups. *For
macadamias, rub off excess salt. Toast 10 minutes only. Add nuts
toward end of syrup cooking time. Heat but do not cook further.