2 c. sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
3 c. cashews (about 12 oz.)
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 the temperature 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, mixing thoroughly. Pour onto two buttered baking sheets or two buttered 15 1/2 x 10 1/2 x 1 inch pans. As the candy cools, stretch it out thin by lifting and pulling with two forks from edges. Loosen from pans as soon as possible; turn candy over. Break up. Makes 2 1/2 pounds.