Line a baking sheet with a lightly buttered piece of waxed paper, set aside.
In a heavy medium sized saucepan, heat the butter, sugar and corn syrup on medium low heat. Stir occasionally and heat until temperature reaches 290 degrees F on a candy thermometer (about 30 minutes).
Take pan off heat and stir in cashews. Pour mixture out onto the waxed paper lined pan, and spread the candy out across the pan. Let it cool in the pan for 10 minutes, then in the fridge for 5 more minutes before peeling off the waxed paper. Break into bite sized pieces and store in an airtight container.
By Jodi from Aurora, CO
In a microwave safe bowl stir sugar, syrup, salt, and cashews. Microwave on high 4 minutes. Stir well. Microwave 4 minutes more. Stir in butter and cinnamon, microwave for 2 minutes longer. Add baking soda and stir until light and foamy. Immediately pour into a greased pan, spreading out thin. Cool then break into pieces!
By Lisa from Halifax
By Robin from Washington, IA
By Kathy Sheridan
Like peanut brittle but with cashews
In a 3 quart sauce pan, combine sugar, corn syrup and water. Cook until sugar dissolves stirring frequently. Bring to a boil then add butter and stir until it is melted.
Clip thermometer onto pan and reduce heat to medium low. Cook until boils and thermometer reads 280 degrees F. (approximately 35 minutes)
Stir in nuts cook till the thermometer reads 300 degrees F. (approximately 10-15 minutes)
Remove pan from heat remove thermometer and stir in baking soda. Poor out onto a cookie sheet spread and pull it to fit the pan. Once it is cool break it and place into an air tight container.
Source: This recipe came from my Aunt Gin.
By Donette from WV