Cashew Chocolate Brittle - cooking recipe

Ingredients

1 1/2 teaspoons baking soda
1 teaspoon water
1 1/2 teaspoons vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons stick butter
1 lb cashews
5 ounces bakers chocolate

Preparation

Heat oven to 200 degrees.
Grease 2 cookie sheets with butter and keep warm in oven.
Grease a spatula with butter and set aside.
Mix baking soda, 1 teaspoons water and the vanilla and set aside.
Mix sugar, 1 cup water and the corn syrup in 3- quart saucepan.
Cook over medium heat stirring occasionally to 240 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.
Stir in butter and cashews.
Cook, stirring constantly to 300 degrees or until small amount of mixture dropped into very cold water separates into hard, brittle threads.
Immediately remove from heat.
Quickly stir in baking soda mixture until light and foamy.
Pour half of the candy mixture onto each cookie sheet and quickly spread with buttered spatula about 1/4 inch thick.
Cool completely, at least 1 hours.
Melt chocolate in a double boiler until smooth.
Drizzle chocolate lightly over cashew brittle.
Cool for an additional 30 minutes.
Break apart into pieces and store in a covered container.