DIRECTIONS:

Butter cookie sheet and set aside.

1. Combine corn syrup and sugar in a heavy-bottomed, 4-qt. saucepan then place  over medium heat, stirring often until sugar is dissolved (about 12–14 minutes).
2. When mixture reaches a light boil, add butter and cook for an additional 20 minutes or until a candy thermometer reaches 280°F, or a soft ball forms when dropped in ice water.
3. Stir in nuts and cook an additional 10–12 minutes, stirring constantly until candy thermometer reaches 305°F, or the mixture forms a hard ball when dropped in ice water.
4. When hardball state is reached, remove pan from heat and stir in baking soda and turmeric.
5. Immediately pour onto the greased baking sheet.
6. Cool at room temperature, then crack into pieces.