2 sticks Blue Bonnet butter
2 tbsp. water
1 tsp. vanilla
1 1/4 c. white sugar
1 c. raw cashews, chopped
1 tsp. salt

In heavy skillet or 6 quart saucepan, put all the ingredients together. Use candy thermometer. Cook over medium heat to 300 degrees. Pour on a greased cookie sheet (the thinner the better).