Cashew Brittle

Butter a large jelly roll pan.

In a heavy saucepan combine the sugar, corn syrup and water. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil. Blend in the butter.

Stir frequently when it reaches the thread stage. When the temperature reaches 280 degrees, add the cashews. Keep stirring.

When it reaches 300 degrees, remove from the heat and quickly stir in the baking soda.

Quickly spread it out in the butter jelly roll pan. As candy cools, stretch it out thinner by lifting and pulling at the edges with a fork. Loosen from the pan as soon as possible. Break it into irregular pieces when it’s hardened.

For step-by-step photos, see the related blog post.