Put ingredients in a smooth saucepan, stir, place on
range, and heat to boiling-point. Boil without stirring until
syrup begins to discolor, which is 310° F. Wash off sugar
which adheres to sides of saucepan, as in making fondant.
Remove saucepan from fire, and place in larger pan of cold
water to instantly stop boiling. Remove from cold water
and place in a saucepan of hot water during dipping. Take
nuts separately on a long pin, dip in syrup to cover, remove
from syrup, and place on oiled paper.