2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/2 cup salted peanuts
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts
1/4 cup butter or margarine
2 teaspoons baking soda
1 1/2 teaspoons vanilla extract

Adjust candy thermometer for high altitude.

Butter sides of large, heavy saucepan. Add sugar, corn syrup and water; bring to boil, stirring constantly. Stir over medium-low heat until candy thermometer reads 238 degrees F (sea level). Stir in nuts and butter. Cook on medium to 300 degrees F (sea level) on the candy thermometer.

Remove from heat; vigorously stir in baking soda and vanilla extract until well blended. Quickly pour onto two greased baking sheets, spreading as thinly as possible with a wooden spoon. Cool completely; break into pieces. Store in airtight container with wax paper between layers.

Nutrition data, per 1-ounce serving: Calories 220 (39 percent from fat); fat 9.5 g (sat 2.2 g, mono 4.2 g, poly 2.7 g); protein 3 g; carbohydrates 34 g; fiber 1.12 g; cholesterol 7 mg; sodium 187 mg; calcium 16 mg