|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Cashews||12 Ounce (3 Cups)|
In heavy 3-quart saucepan combine sugar, corn syrup, and 1/2 cup water.
Cook and stir till sugar dissolves.
Bring syrup to boiling; blend in butter or margarine.
Stir frequently after mixture reaches the thread stage and candy thermometer registers 230° Add cashews when temperature reaches soft-crack stage, 280°.
Stir constantly till temperature reaches hard-crack stage, 300°.
Remove from heat.
Quickly stir in soda, mixing well.
Pour onto two buttered baking sheets or two buttered 15 1/2x10 1/2x 1-inch baking pans.
As the candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner.
Loosen candy from pans as soon as possible.
Turn candy over; break in pieces.
Serving size: Complete recipe
Calories 6008 Calories from Fat 2858
% Daily Value*
Total Fat 332 g511.3%
Saturated Fat 142.1 g710.3%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 1645.1 mg68.5%
Total Carbohydrates 773 g257.7%
Dietary Fiber 11.2 g44.9%
Sugars 511.2 g
Protein 64 g127.8%
Vitamin A 112.5% Vitamin C 2.8%
Calcium 22.8% Iron 126.7%
*Based on a 2000 Calorie diet