Combine sugar, corn syrup, and water in 3 quart saucepan. Cook & stir till sugar dissolves.
When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup stage (230ºF). Add nuts when the temperature reaches soft-crack stage (280ºF) and stir constantly till temperature reaches the hard-crack stage (305ºF). Remove from heat. Quickly stir in baking soda, mixing thoroughly.
Pour onto two cookie sheets or 2 -- 15½ x 10½ x 1 inch pans. As the candy cools, stretch it out thin by lifting and pulling from edges using forks. Loosen from pans as soon as possible; turn candy over. Break in pieces.