Preheat a conventional oven to 350°F. Combine the sugar and butter in a large mixing bowl and cream until smooth and light. Gradually add eggs and flavoring, scraping bowl as necessary. Add flour and mix just until incorporated. Do not over mix. Chill the dough before using. Roll dough about 1/8" thick on a floured bench. Pick up with a rolling pin and roll on top of an empty 1/2 sheet pan. Cut off any excess dough and pierce the dough a few times with a fork. Bake at 350°F for approximately 20-25 minutes until it is firm but has no color. Take out of oven and reserve.
Preheat oven to 350°F. Place all ingredients except for the nuts in a large saucepan. Boil for three minutes. Remove from heat and add the nuts. Bring back to a boil and remove from the heat. Pour mixture on the sheet of dough and spread out evenly. Bake at 350°F for 25-30 minutes. Bubbles should be across the entire sheet. Allow the sheet to cool entirely (1 day is best). Do not refrigerate. Cut into desired shapes.