| 1 | Butter 2 baking sheets and set aside. |
| 2 | Butter the sides of a 3-quart saucepan, and add the sugar, corn syrup, butter, and water. |
| 3 | Stir over low heat until the butter has melted. |
| 4 | Increase the heat and bring the mixture to a boil. |
| 5 | Continue cooking over moderate heat, without stirring, for about 20 minutes, until the temperature reaches 275 °F. |
| 6 | (soft-crack stage) on a candy thermometer. |
| 7 | Add the cashew nuts and continue cooking for about 5 minutes, until the candy thermometer registers 295 °F. |
| 8 | (hard crack stage). |
| 9 | You may stir occasionally, if necessary. |
| 10 | Remove from the heat and immediately sift the baking soda evenly over the surface. |
| 11 | (be careful---the syrup will foam up). |
| 12 | Add the vanilla and stir to distribute the soda and vanilla throughout the mixture. |
| 13 | Pour at once onto the prepared baking sheets. |
| 14 | Tilt the sheets to spread the brittle about ?inch thick. |
| 15 | Allow to cool until firm. |
| 16 | Break the brittle into pieces and store in an airtight container. |
| 17 | Variation: peanuts or other nuts can be added instead of the cashews, or you can use a combination of several nuts. |
| 18 | Always choose the raw unsalted nuts that are available in health-food and speciality stores. |
| 19 | The nuts will cook and "toast" when added to the hot syrup. |
| 20 | Makes abouy 2 pounds. |
