Directions

1. 1. Place 1 cup of the granulated sugar in a saucepan and heat, stirring constantly, until melted.
2. 2. Slowly add the boiling water and stir until blended.
3. 3. Add the cream and glucose and stir for about 5 minutes.
4. 4. Then add the brown sugar and the remaining granulated sugar and cook to 245°, or to the firm-ball stage.
5. 5. Remove from heat, add the nuts and the extract, and beat until creamy.
6. 6. Pour into a pan lined with waxed paper.
7. 7. Spread out smoothly and mark into squares while warm. Cut when cool. Use evaporated milk for cream.