Cashew Brittle

Cashew Brittle

1 1/2 cups (375 ml) sugar
1 cup (250 ml) light corn syrup
1/2 cup (125 ml) water
1/4 tsp (1 ml) salt
2 Tbs (30 ml) butter
2 tsp (10 ml) vanilla extract
1 tsp (5 ml) baking soda
3 cups (750 ml) roasted cashews

Combine the sugar, corn syrup, water, and salt in a heavy saucepan
and bring to a boil over moderate heat. Boil, stirring occasionally,
for
about 15 minutes until the hard crack stage, 300-310F (150-155C) on
a candy thermometer. Remove from the heat and add the remaining
ingredients in the order listed, stirring after each addition. Pour
immediately onto a large greased baking sheet and, using two forks,
lift and stretch the mixture to form a 12-inch (30 cm) square. Cool
completely before breaking into smaller pieces. Store in an airtight
container. Makes about 1 1/2 lbs (675 g).