How to make it

  • In a heavy 3 qt saucepan mix sugar, corn syrup and water.
  • Stir over medium heat until sugar dissolves (no gritty stuff on bottom of pan)
  • Add cashews, and continue stirring - constantly - over medium heat until the mixture reaches 295 degrees (see note above about hard crack stage)
  • {The other thing to note here is as the mixture approaches the right temperature, the cashews start to get really toasty brown and the syrup is so bubbly it doesn't seem like a liquid anymore}
  • Remove from heat and add butter and baking soda (this is really cool - it gets all foamy!)
  • Stir rapidly until butter melts and soda dissolves
  • Spread immediately and quickly onto greased pan,
  • When cool enough to handle, grab pieces and stretch (ouch!) by hand to desired thinness.
  • Cool completely before breaking into pieces.
  • Will keep in airtight container for up to 2 mos.
  • Like it would still be around that long!!
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    " It was excellent "
    capedread ate it and said...
    nice recipe, love cashews too
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