Serves: 5
Total Calories: 520

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups cashew nuts roasted, salted or mixed nuts
2 tablespoons butter or margarine
2 teaspoons baking soda

Butter two baking sheets.

In a large heavy saucepan, mix sugar, corn syrup and water. Cook and stir constantly over medium heat until sugar is dissolved. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Cook and stir occasionally until temperature reaches 238° or until a small amount of mixture dropped in cold water forms a soft ball that flattens when removed from water.

Stir in nuts and continue to cook, stirring occasionally, until temperature reaches 300° or until a small amount of mixture dropped in cold water forms a hard, brittle thread that breaks. Mixture will be golden brown. Watch carefully to avoid burning. Remove from heat.

Stir in butter and baking soda, blending well. Mixture will foam. Immediately pour onto baking sheets. Cool for 1 minute, then gently stretch candy with two forks to desired thinness. When cooled, crack into pieces.

Store in an airtight container up to 2 weeks.

Pack into a small decorative mail box or rustic basket lined with crushed cellophane. Overwrap basket with more cellophane. Add a gingham ribbon bow. Tie on an ornament or sprigs of holly.

Nutritional Facts:

Serves: 5
Total Calories: 520
Calories from Fat: 40

More Recipes from the Gifts From Your Kitchen Cookbook:
Cashew Brittle
Chocolate Truffles
Chocolate-Dipped Treats
Easy White Fudge
High Altitude Adjustments
Maple Nut Rolls