CASHEW BRITTLE

 This is not like peanut brittle.  It is thin, crispy, buttery, and very addictive.  If I can get someone started on it they are hooked for life. 

CASHEW BRITTLE
2 C. Sugar            1 C. Lt. corn syrup
½ C. Water
Bring to boil  in a large sauce pan or dutch oven size pan

and add 1 C. butter and cook to
Soft crack. (I just do a water test on this.

  When it feels hard in a bowl of cold water it is ready) 

Add 3 C.  raw cashews

(must be raw but the broken ones work fine) 

cook to a hard crack stirring constantly.

(Again I water test this when the nuts begin to brown a bit and

the syrup is a light caramel color drop a little syrup into a small

bowl of cold water.  It should be crispy hard but don't over cook) 

Add 1 tsp. Soda  and stir well. Pour onto the
Bottom of 2 well greased cookie sheets.  Stretch
the candy off the sheet while hot to as thin as possible--
two forks helps.  Break into pieces when cool

 Cooking the syrup to a soft crack

 Adding the nuts and stirring until it is a hard crack

 Add the soda and pour onto the bottom of two
cookies sheets sprayed well with Pam 

 

With a couple of forks stretch the hot mixture

gradually off the edge of the pan

making it as thin as possible.

Break into serving sizes when cool and store in an airtight container.

It will keep good for as long as it will last.