2 c. sugar
1 c. corn syrup
1/2 c. water
1 c. butter
3 c. cashews
1 tsp. baking soda

In 3 quart saucepan, combine sugar, corn syrup and water. Cook and stir until sugar dissolves. Bring syrup to boiling; blend in butter. Stir frequently after mixture reaches the thread stage, 230 degrees.

Add cashews when syrup reaches soft crack stage, 280 degrees, and stir constantly until temperature reaches the hard crack stage, 300 degrees. Remove from heat. Quickly stir in soda; mix thoroughly. Pour onto two buttered baking sheets or jelly roll pans. Stretch, it thin as it cools. Loosen from pans as soon as possible. Turn over. Break up.