Recipes

Combine sugar, butter and corn syrup in 2-quart saucepan.

Cook over low heat, stirring occasionally, until butter is melted and mixture comes to a boil (8 to 10 minutes).

Continue cooking, stirring occasionally, until candy thermometer reaches 290°F or small amount of mixture dropped into ice water forms brittle strands (25 to 30 minutes).

Remove from heat; stir in cashews.

Spread to 1/4-inch thickness on buttered 15x10x1-inch jelly-roll pan. Cool completely; break into pieces. Makes 2 dozen pieces (1 1/4 pounds).