Sorghum Nut Roca

• 1 cup sugar
• 1/4 cup water
• 1 Tablespoon sorghum
• 1/2 pound butter
• 1/2 pound toasted nuts (almonds, pecans or walnuts)

Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium low and stir until mixture reaches 290 degrees on a candy thermometer. Pour onto a greased cookie sheet and let cool. Crack into pieces and store in an airtight container between sheets of waxed paper.