| | Directions | | Butter a 15 x 10 inch pan with 1 T. butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft crack stage). Add nuts; cook and stir until candy thermometer reads 295°. Remove from heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container. |
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| Ingredients | | - |  | 1 tablespoon plus 1 cup butter, divided |
| - | | 2 cups sugar |
| - | | 1 cup light corn syrup |
| - | | 1 cup water |
| - | | 2 1/2 cups unsalted cashew halves |
| - | | 1/4 teaspoon baking soda |
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