2 c. sugar
1 c. light 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 until temperature reaches the thread stage, 230 degrees. Add cashews when the temperature reaches the soft crack stage, 280 degrees; and stir constantly until temperature reaches the hard crack stage, 300 degrees. Remove from heat and quickly stir in soda, mixing thoroughly.

Pour onto 2 buttered baking pan. As the candy cools stretch it out thin by lifting and pulling with 2 forks from edges. Loosen from pans as soon as possible, turn candy over. Break up into pieces. Yields 2 1/2 pounds.