Ingredients
1 cup Butter
1 cup Sugar
1 tbsp Light corn syrup
2 cups Cashews
Preparation
In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle. Remove from heat. Quickly stir in cashews. Pour out onto buttered cookie sheet. Cool completely. Break up into pieces. Store in airtight container.