Heat sugar, corn syrup and water to boiling in heavy 2-quart saucepan over
high heat, stirring constantly until sugar is completely dissolved.
Set candy thermometer in place and continue cooking until thermometer reaches
300 degrees F or hard-crack stage (when a small amount of mixture dropped into
very cold water separates into hard and brittle threads.)
Remove saucepan from heat.
Stir in nuts, butter, baking soda and Tabasco sauce.
Immediately pour into large, greased cookie sheet. With two forks, quickly
stretch nut mixture to cover entire cookie sheet.