- 2 cups sugar
- 1 cup light-color corn syrup
- 1/2 cup water
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 cups cashews
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 1 cup shredded coconut
- Preheat oven to 200°F. Generously grease two baking sheets with butter. Place in oven, then turn off oven, keeping baking sheets warm.
- In a large heavy saucepan combine sugar, corn syrup, water, and salt. Bring mixture to boiling; add butter. Clip a candy thermometer to side of pan. Cook, stirring frequently, until mixture reaches 250°F. Stir in cashews.
- Cook, stirring constantly, until mixture reaches 305°F. Remove pan from heat; remove thermometer. Quickly stir in baking soda and vanilla. Stir in coconut.
- Spread mixture in a thin layer on each warm baking sheet. Cool. Break into bite-size pieces.