CASHEW BRITTLE
1 tsp baking soda
1 tsp water
1 tsp vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 TBSP butter
1 lb. of roasted and salted cashews
Butter two cookie sheets 15x12 inches; keep warm in a 250-degree oven.
1. Mix baking soda, water, and vanilla (first 3 ingredients); reserve
2. Mix sugar, water, and the corn syrup in 3-quart saucepan.
3. Cook over medium heat, stirring occasionally to 240 degrees on candy thermometer or until a small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from the water.
4. Stir in butter and cashews.
5. Cook, stirring constantly, to 300 degrees or until a small amount of mixture dropped into very cold water separates into threads that are hard and brittle, watch carefully so mixture does not burn.
6. Immediately remove from heat; stir in baking soda mixture.
7. Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/2 inch thick.
8. Cool; break into pieces.