Liberally grease a 10x16 inch sheet pan and set aside.

In a medium saucepan (preferably NOT dark nonstick) combine sugar, water, corn syrup, and salt. Place over medium heat and stir until sugar dissolves.

Boil mixture until it reaches 300 degrees on a candy thermometer or when you drizzle into ice water, candy forms hard strings.

Remove from heat.

Add nuts, and stir.

Add butter and combine.

Add baking soda, give it a quick stir and spread immediately onto sheet pan using 2 spatulas (or knives).

Let cool at room temperature.

Crack into pieces once cooled.