-Dottie Cross TMPJ72B
2 c  Granulated sugar
1 c  Light corn syrup
1 c  (2 sticks) unsalted butter
1/2 c  Water
3 c  Unsalted raw cashew nuts;
-coarsely chopped
2 ts Baking soda
1 ts Vanilla extract

Butter 2 baking sheets and set aside. Butter the sides of a 3-quart
saucepan, and add the sugar, corn syrup, butter, and water. Stir over low
heat until the butter has melted. Increase the heat and bring the mixture
to a boil. Continue cooking over moderate heat, without stirring, for about
20 minutes, until the temperature reaches 275 degrees F. (soft-crack stage)
on a candy thermometer. Add the cashew nuts and continue cooking for about
5 minutes, until the candy thermometer registers 295 degrees F. (hard crack
stage.) You may stir occasionally, if necessary. Remove from the heat and
immediately sift the baking soda evenly over the surface. (Be careful the
syrup will foam up.) Add the vanilla and stir to distribute the soda and
vanilla throughout the mixture. Pour at once onto the prepared baking
sheets. Tilt the sheets to spread the brittle about 1/2-inch thick. Allow
to cool until firm. Break the brittle into pieces and store in an airtight
container. Variation: Peanuts or other nuts can be added instead of the
cashews, or you can use a combination of several nuts. Always choose the
raw unsalted nuts that are available in health-food and speciality stores.
The nuts will cook and “toast” when added to the hot syrup. Makes abouy 2
pounds.