• 1 cup whole cashew nuts
• 1 cup sugar
• 1/2 cup white corn syrup
• 1/8 teaspoon salt
• 1 teaspoon butter or margarine
• 1 teaspoon vanilla
• 1 tsp. baking soda

Combine cashews, sugar, corn syrup and salt in a 1 1/2 quart casserole dish. Microwave on High for 4 minutes, remove and stir well, then return to microwave and cook 3 minutes more. Add butter and vanilla to cashew syrup, blending well. Microwave for 1 minute more. Cashews should be lightly browned and the syrup golden in color. Add soda and gently stir until light and foamy. Immediately pour mixture onto lightly greased cookie sheet (or onto a Silpat mat), and let cool for 30 minutes to 1 hour.

When cool, break into pieces and store in an airtight container.

Chef's Tip: Use raw or roasted peanuts, hazelnuts, almonds or macadamia nuts. If using roasted nuts, reduce initial cooking time by 1 minute.