---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts, Candies, Holiday
       Yield: 1 servings
            -Dottie Cross TMPJ72B
       2 c  Granulated sugar
       1 c  Light corn syrup
       1 c  (2 sticks) unsalted butter
     1/2 c  Water
       3 c  Unsalted raw cashew nuts;
            -coarsely 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 275 degrees F. (soft-crack stage) on a candy
   thermometer. Add the cashew nuts and continue cooking
   for about 5 minutes, until the candy thermometer
   registers 295 degrees F. (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. Makes abouy 2 pounds.