1. Set oven to 350°F. In a small baking dish, toss garlic in olive oil and roast, stirring every 10-15 minutes for even cooking, until dark brown and smooshable, about 35-45 minutes. Remove and let cool, then chop into pieces, chocolate-chip-sized, more or less.
2. Spread nuts on a sheet pan in a single layer, put in oven and toast, shaking every few minutes, until slightly darker and aromatic, about 8 minutes. Chop into desired size.
3. In a mixing bowl, stir together nuts and garlic, working with your spoon to break up any garlic clumps.
4. Line a baking sheet or cake pan with parchment and spread garlic-nut mixture on parchment, evening it out and filling in the corners.
5. In a gallon-sized pot, bring corn syrup, sugar, and water to a boil, no stirring allowed. When mixture reaches 235-240°F, about 15 minutes, add the butter and salt. The mixture will foam up. Give it a stir, then keep cooking until mixture reaches 300-310°F, another 10 minutes or so. Add baking soda and stir; mixture will bubble up profusely. Remove from heat.
6. When bubbles subside, pour over nut-garlic mixture in pan, smoothing it out. Allow to cool, then bust it up into small pieces and serve.

— Recipe by Andrew Galarneau