CASHEW BRITTLE

Delicious as Candy or a Garnish for Other Desserts

2  1/2 c. sugar

 1 c. water

1/3 c. light corn syrup

  1/2 stick of butter

1/2 lb. unsalted  roasted cashews

1/2 tsp. baking powder

               Lightly grease a cookie sheet and set aside. In a large, heavy saucepan, combine  the sugar, and light corn syrup. Stir over high heat until sugar dissolves and mixture comes to a boil. Boil until candy thermometer reaches 280 degrees or the mixture is a light amber color. Stir in butter with a wooden spoon, then stir in nuts and baking powder and cook until dark amber color. Pour onto cookie sheet and allow to cool. Once brittle has cooled, break into small pieces and store in an airtight container.  

Yield: About 1 lb. of brittle which is about 4 cups when chopped.