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1
Rub a marble, glass or Formica surface with the oil.
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2
Use a saucepan with a very heavy bottom to prepare this candy.
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3
Put the sugar and water in saucepan, and bring to boil.
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4
Cook over moderate heat, stirring constantly, about 5 minutes or to a temperature of about 250 degrees on a candy thermometer.
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5
Remove syrup from heat and add nuts, stirring constantly with a wooden spoon until syrup becomes grainy.
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6
Return saucepan to heat and cook, stirring, until syrup hardens and becomes white.
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7
Continue to cook, stirring, until sugar grains melt and become liquid again.
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8
This requires time and patience.
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9
The cooking time will vary, depending on the intensity of the heat.
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10
Cook, stirring, until syrup takes on a dark, translucent, caramel color.
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11
This may require 10 to 15 minutes.
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12
Do not allow syrup to scorch or burn, or it will become bitter.
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13
Immediately pour and scrape the candy onto the lightly oiled surface.
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14
Smooth over the top.
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15
Let stand until cool and totally hardened.
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16
Candy may be broken into pieces or left whole; pieces may be pulverized in a food processor for use on top of ice cream or as a garnish or ingredient in such things as souffles in butter creams.
