Cashew Chocolate Brittle

DIRECTIONS

• Heat oven to 200 degrees.
• Grease 2 cookie sheets with butter and keep warm in oven.
• Grease a spatula with butter and set aside.
• Mix baking soda, 1 teaspoons water and the vanilla and set aside.
• Mix sugar, 1 cup water and the corn syrup in 3- quart saucepan.
• Cook over medium heat stirring occasionally to 240 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and cashews.
• Cook, stirring constantly to 300 degrees or until small amount of mixture dropped into very cold water separates into hard, brittle threads.
• Immediately remove from heat.
• Quickly stir in baking soda mixture until light and foamy.
• Pour half of the candy mixture onto each cookie sheet and quickly spread with buttered spatula about 1/4 inch thick.
• Cool completely, at least 1 hours.
• Melt chocolate in a double boiler until smooth.
• Drizzle chocolate lightly over cashew brittle.
• Cool for an additional 30 minutes.
• Break apart into pieces and store in a covered container.