1 c. sugar
1 c. butter
1 tbsp. light corn syrup
1 c. cashews

In large saucepan combine sugar, butter and corn syrup. Bring to a boil, stirring constantly until mixture is tan in color and leaves the sides of the pan (hard crack stage, 295 degrees). Add cashews. Pour mixture immediately onto ungreased cookie sheet, spreading to desired thickness. Cool; break into pieces to serve.