4 cups sugar
1 cup (2 sticks) unsalted butter
2/3 cup light corn syrup
1 1/4 cups water
1 teaspoon baking soda
3 tablespoons kosher salt
1 1/2 pounds salted, roasted cashews
Line two baking sheets with lightly buttered parchment paper or lightly coat the sheets with cooking spray. Do not use wax paper or plastic wrap.
Combine sugar, butter, corn syrup, and water in a large saucepan and stir together. Cook over moderately high heat, stirring occasionally, until the caramel turns a medium-golden color, about 10 minutes. Remove from the heat. Carefully whisk in the baking soda and then the salt. The mixture will rise and bubble. Using a wooden or metal spoon, stir in the nuts, then immediately pour the brittle onto the prepared cookie sheets, using the back of the spoon to spread the brittle out. Allow the brittle to cool for a few minutes, then, using the sides of two forks, pull and stretch the edges of the brittle to create a thinner candy, about 3/8-inch thick.
Once brittle is completely cool, break it into bite-sized pieces using the back of a knife or your hands. The brittle can be stored at room temperature, in an airtight container, for up to two weeks.
makes 3.5 pounds.