2 c. sugar
1 c. light corn syrup
1/3 c. water
2 1/2 c. coarsely chopped salted cashews
1/2 c. butter
2 tsp. baking soda

Butter 2 large cookie sheets; set aside.

Combine sugar, corn syrup and water in 3 quart mixing bowl or casserole. Microwave on HIGH 8 to 10 minutes, stirring twice until soft ball stage (234-240 degrees F.) is reached. Stir in cashews. Microwave on HIGH 10 to 12 minutes until hard crack stage (300 - 310 degrees) is reached. Stir in butter and baking soda.

Pour half of mixture on cookie sheet (each) to 1/4 inch thickness. Cool completely. Break into pieces. Store between sheets of wax paper in airtight container. Yields: 2 pounds.