2 cups sugar
1 cup light-colored corn syrup
1/2 cup water
1 cup butter
3 12 cups raw cashews, coarsely chopped
1 teaspoon baking soda, sifted
Combine sugar, corn syrup, and water in a 3-quart saucepan. Cook and stir until sugar dissolves. Bring mixture to boiling; add butter and stir until butter is melted. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 280 degree F, the soft-crack stage (about 35 minutes).
Stir in cashews; continue cooking over medium-low heat, stirring frequently until thermometer registers 300 degree F, the hard-crack stage (10 to 15 minutes more).
Remove pan from heat; remove thermometer. Quickly stir in the baking soda, mixing thoroughly. Pour mixture onto 2 buttered baking sheets or 2 buttered 15x10x1-inch pans.
As the cashew brittle cools, stretch it out by lifting and pulling with 2 forks from the edges. Loosen from pans as soon as possible; pick up sections and break them into bite-size pieces. Store tightly covered. Makes 2-1/2 pounds (72 servings).
Per Serving: cal. (kcal) 90, Fat, total (g) 5, chol. (mg) 7, sat. fat (g) 2, carb. (g) 11, pro. (g) 1, sodium (mg) 47, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet