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Grease a cookie sheet liberally with butter. A standard size pan will give you thicker pieces, a larger half sheet pan won’t get filled all the way but you can spread it thinner.

Stir all ingredients together in a heavy pot over low heat until melted and combined. Raise to medium heat and keep it at a low boil just until the “hard crack” stage, or 300 degrees on the candy thermometer. Don’t walk away, and stir it pretty often.

Immediately and carefully (remember, it is molten hot!) pour the mixture into the prepared cookie sheet and smooth out. Let it set for at least a half-hour, then tap with the heavy end of a butter knife. It should break into jagged pieces of different sizes. The ones in the picture aren’t giant, that was just the tail end of my last batch on a tea set plate. Enjoy!