In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until
the butter is melted and the mixture comes to a boil. Cook until it starts to turn
golden brown (290 degrees F on a candy thermometer) like peanut brittle.
Remove from heat.
Quickly stir in cashews.
Pour out onto prepared cookie sheet.
Break up into pieces.
Store in airtight container.
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