• Grease large cookie sheet (17 x 11 inches).

  • Combine sugar, water and corn syrup in heavy-bottomed 3-quart saucepan. Cook, stirring occasionally, over medium-high heat until temperature registers 275 degrees F on candy thermometer, or soft-crack stage, about 20 minutes (mixture forms pliable strands when drizzled from a metal spoon).

  • Stir in the cashews. Continue cooking, stirring occasionally to prevent the nuts from scorching, until the temperature reaches 305 degrees F, or hard-crack stage, 5 to 7 minutes longer (mixture will be amber-colored and, when dropped into ice water and removed and bent, will snap). Remove the saucepan from the heat. Quickly stir in the vanilla and the baking soda.

  • Pour onto prepared cookie sheet, pushing brittle to edges of sheet with back of wooden spoon. As candy cools, stretch it out thinly by lifting and pulling from edges, using 2 forks. When brittle is completely cooled, loosen from sheet; break into pieces.

  • Store in airtight container at room temperature for up to 1 month.

Nutrition Facts

137 calories; 5 g total fat; 0 mg cholesterol; 116 mg sodium. 23 g carbohydrates; 5 g protein;