1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 cup chopped raw cashews
1/4 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1/4 teaspoon baking soda

In heavy medium saucepan combine sugar, syrup and water. Cook over medium heat, stirring constantly until sugar is dissolved. Cook without stirring to the hard ball stage, 260 degrees F.

Stir in nuts and salt and continue cooking to the hard crack stage, 290 degrees F.

Remove from heat and stir in butter, vanilla extract and baking soda. Pour onto lightly greased cookie sheet. Let cool about 5 minutes, until it can be handled. Working quickly, stretch brittle with greased fingers to about 16 x 12 inches. Cool completely and break into pieces.

To store, place pieces in layers in airtight containers with wax paper between layers. Keeps well in refrigerator up to 1 month.