In a cast iron skillet mix the water, sugar and corn syrup.
Heat on the stove over medium high heat until the mixture boils.
Reduce heat to medium high and cook until mixture spins a thread. You can check this by lifting the spoon out of the mixture if a fine thread trails the spoon it’s ready. You can also use a candy thermometer and cook until mixture reaches 275 degrees.
Once the spinning a thread stage is reached, stir in the nuts and continue to cook until the nuts are nice and brown. Or the mixture reaches 295 degrees.
Once nuts are browned. Remove from heat and stir in the baking soda, salt and butter. Stir to combine well.
Pour mixture onto a greased cookie sheet and let cool.
Once cool, break into pieces and store in a tight covered container.