This is a recipe from a traditional American cookbook. Grandpa Nelson made this often when I was a kid. Serve it when watching Jacques Cousteau or The Muppet Show or Nature documentaries.
2 c. sugar-white, brown or maple
2 tsp. corn syrup or agave syrup
1 c. cream, milk, or water
2/3 c. cocoa
1/2 tsp. salt
2 Tbsp. butter
1 tsp. vanilla
raw walnuts or toasted pecans
In a heavy pan, cook sugar, syrup, milk, cocoa, and salt over low heat; stir occasionally to prevent burning. Boil to a softball stage, 234 degrees. The cold-water test is most reliable. Add butter and vanilla. Cool until lukewarm and beat with a wooden spoon until thickened and creamy. Press into buttered plates. Quickly, press nuts into the top. Mark into squares and cut.