Buttery Cashew Brittle

Yummy brittle....just don't try to make it on a day with high humidity. It will turn out too sticky. Also, if your cashews aren't roasted, be sure to throw them in the oven for a bit.....it adds a great deal to the taste! The 20 minute prep time is the time to roast the cashews if necessary.

• Ready In: 45 mins
• Yields: 2 1/2 pounds

Ingredients

• 2  cups sugar
• 1  cup light corn syrup
• 1⁄2 cup water
• 1  cup butter
• 3  cups unsalted cashews, roasted
• 1  teaspoon baking soda

Directions

1. Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally. Add the butter, stirring gently until the butter melts.
2. Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Uncover and cook to soft crack stage (280 degrees), stirring occasionally. Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees). Remove from heat and stir in the baking soda.
3. Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer. Let cool completely; break into pieces.
4. Store the candy in an airtight container.