Ingredients
2 cups sugar
1 cup light corn syrup
1 cup butter (NO MARGARINE)
1/2 cup water
3 cups cashews, coarsely chopped
1-1/2 tsp baking soda, sifted
Preparation
Butter two large baking sheets. Butter sides of a heavy 3-quart saucepan.
In saucepan, combine sugar, syrup, butter, & water. Cook over medium-high heat to boiling. Stir constantly with a wooden spoon to dissolve sugar. About 8 minutes. Clip on candy thermometer.
Cook over medium heat, stir occasionally, till thermometer reaches 275, soft crack stage, 20-25 minutes
Stir in cashews. Continue cooking over medium heat. Stir frequently till thermometer reaches 295, hard crack stage. About 7-10 minutes more.
Remove from heat, remove thermometer. Quickly sprinkle sifted baking soda over mixture, stirring constantly. Immediately pour onto baking sheets.
If desired, stretch candy with two forks to lift and pull candy as it cools. Pull gently to avoid tearing.
Cool completely. Break into pieces.
