1/4 cup water
1 cup granulated sugar
1/2 cup corn syrup (Karo)
2 cups cashews
1 tsp. baking soda
1 tbsp. butter
candy thermometer

Butter a cookie sheet and set aside.

In a large pot mix water, sugar, corn syrup and cashews and bring to a boil. Cook the mixture until the candy thermometer reaches hard crack stage (310°F). Remove from heat.

Quickly stir in baking soda and butter. Pour into the buttered cookie sheet and let stand for about a half hour to cool and then you can break it up into small pieces.

ENJOY!!!

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Vicki Tussey