Heat and stir sugar,syrup and water in a 3qt. saucepan till sugar dissolves. While syrup boils blend in butter stir often after 230 degrees add nuts at 280 degrees stir constantly to hard crack stage (305 degrees). Remove from heat quickly stir in soda,mix well. Pour into 2 cookie sheets stretch thin by lifting and pulling edges with forks. Remove from pans as soon as possible and break up.Store in air tight container. Makes 2.5 Lbs.