MMMMM----- Recipe via Meal-Master (tm) v8.06  
    
        Title: Cashew Nut Brittle  
   Categories: Desserts, Candies, Nuts  
        Yield: 2 Pounds  
    
        2 c  Granulated sugar  
        1 c  Light corn syrup  
        1 c  Unsalted butter  
      1/2 c  Water  
        3 c  Unsalted raw cashew nuts;  
             - coarse chopped *  
        2 ts Baking soda  
        1 ts Vanilla extract  
    
    Butter 2 baking sheets and set aside. Butter the  
    sides of a 3-quart saucepan, and add the sugar,  
    corn syrup, butter, and water. Stir over low heat  
    until the butter has melted. Increase the heat and  
    bring the mixture to a boil. Continue cooking over  
    moderate heat, without stirring, for about 20  
    minutes, until the temperature reaches 275ÇÇF/135ÇÇC  
    (soft-crack stage) on a candy thermometer. Add the  
    cashew nuts and continue cooking for about 5  
    minutes, until the candy thermometer registers  
    295ÇÇF/146ÇÇC (hard crack stage.) You may stir  
    occasionally, if necessary.  
    
    Remove from the heat and immediately sift the  
    baking soda evenly over the surface. (Be  
    careful---the syrup will foam up.) Add the vanilla  
    and stir to distribute the soda and vanilla  
    throughout the mixture.  
    
    Pour at once onto the prepared baking sheets. Tilt  
    the sheets to spread the brittle about 1/2-inch  
    thick. Allow to cool until firm. Break the brittle  
    into pieces and store in an airtight container.  
    
    Variation: Peanuts or other nuts can be added  
    instead of the cashews, or you can use a  
    combination of several nuts. Always choose the raw  
    unsalted nuts that are available in health-food  
    and speciality stores. * The nuts will cook and  
    "toast" when added to the hot syrup.  
    
    * I have used salted, roasted cashew halves and  
    pieces quite successfully in this recipe. Also  
    slivered almonds. - UDD  
    
    Recipe from: Dottie Cross  
    
    Makes about 2 pounds.  
    
    From: http://www.recipesource.com  
    
    Uncle Dirty Dave's Kitchen  
    
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   * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)