INGREDIENTS

3/4 cup water
1 1/2 cups granulated sugar
1 1/2 fluid ounces corn syrup
2 teaspoons salt (if nuts are unsalted)
Dab of lecithin on the tip of a table knife
3 tablespoons butter

1 1/2 teaspoons vanilla extract
12 ounces warm, roasted cashews

DIRECTIONS

1. Oil kettle sides

2. Add water and bring to a boil;

3. set off heat.

4. Add sugar and stir to melt.

5. Mix in corn syrup, lecithin and salt.

6. Stir on medium to high heat, bringing to a second boil.

7. With kettle lid on, steam for 3 minutes,

8. then wash around cook line with a pastry brush dipped in cold water.

9. Put the thermometer in the syrup without additional stirring.

10. When batch begins to thicken, turn heat to medium/low and cook to 280 degrees F or soft crack.

11. At 280 degrees F, gently mix in butter.

12. Watch for a deep caramel color or hard crack at 295 degrees F.

13. Quickly remove from heat before candy begins to smoke.

14. Add vanilla and nuts, mixing well.

15. Immediately scrape the candy into a mound on a warm buttered marble slab or 18- to 23-inch bun pan, keeping it confined to a pile for heat containment.

16. With a chef’s knife or spatula, turn brittle over for even distribution of syrup.

17. Using bent-tine table forks, pluck out silver dollar-size clusters from the mass.

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