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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
Method
- Butter a 15x10x1-in. pan with 1 tablespoon 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 the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.
