1 c. sugar
1/2 c. light corn syrup
1/2 c. water
1 c. chopped raw cashews
1/4 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda

Lightly grease cookie sheet; set aside. In saucepan combine sugar, corn syrup, and water. Cook over medium heat, stirring frequently until sugar is dissolved. Cook without stirring to 260 degrees. Stir in nuts and salt. Continue stirring occasionally to prevent scorching to 290 degrees. Remove form heat and stir in butter, vanilla, and baking soda. Pour onto cookie sheet. Let cool about 5 minutes. Working quickly, stretch brittle slightly with greased fingers to about 16 x 12. Cool completely. Break into smaller pieces.