constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, por liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook combined mixtures to 120ºC . Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 23 cm square pans. Cool slightly and cut into squares. Makes about 78 pieces.