Ingredients 2C granulated sugar 1C light corn syrup 1/2 C water 1C butter 3C cashews 1 tsp baking soda Preparation In a large saucepan, combine sugar, corn syrup and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil, blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230 degrees. When temperature is 280, or soft-crack stage, add cashews. Stir constantly until hard-crack stage, 300, is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto two buttered baking sheets or jelly roll size baking pans. As the candy cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible and turn over. Break hardened candy up and store in an airtight container. Makes aobut 2 pounds of cashew brittle.