CASHEW BRITTLE

If your guests think this is peanut brittle they won't touch it but if they once get started on the Cashew Brittle they won't stop.

Get two large cookie sheets and turn them upsidedown and spray the bottom generously with pam. Cook in a large heavy saucepan. Raw cashews are a must. I like the broken ones but whole ones can be used.

2 C. Sugar

1 C. Lt. corn syrup
½ C. Water

Bring to boil and add 1 C. butter and cook to
Soft crack. I water test this candy. When you put a drop in cold water at this stage it should be hard but not crackle.

Add 3 C. raw cashews and cook stirring constantly with a wooden spoon to a hard crack. The nuts should be light brown and the syrup should

sizzle and crack when you put a drop in the cold water. Remove from the stove and stir in 1 tsp. baking soda then pour onto the bottom of 2 well greased cookie sheets.

With two forks, working quickly, stretch the candy off the sheet while hot to as thin as possible--It helps to have a butcher knife tocut pieces on the edge as you pull them off. Break into pieces when cool.