2 cups roasted salted cashew halves
1 cup granulated sugar
1/2 cup light corn syrup
1 tsp butter
1 tsp vanilla
1 tsp baking soda
In 2 quart microwave safe bowl, stir together nuts, sugar and syrup. Microwave, uncovered for 6 to 8 minutes at high- stop after 3 minutes, stir well- continue cooking for 3 to 4 minutes- mixture should be light brown. While mix is in microwave, prepare a large cookie sheet with either parchment paper or grease well.
Mixture will be VERY HOT- take from oven and stir in butter and vanilla. Continue to microwave at high another 2 minutes- mixture should be caramel colored. Remove from microwave and add baking soda. Stir quickly until light and foamy and soda is thoroughly mixed in. Immediately pour onto baking sheet and spread out as quickly as possible. Let brittle stand 30 minutes or until cool – then break into pieces.
To coat in chocolate- put half of desired amount of chocolate into microwave safe container. Melt on high for 1 minute- take out and stir- if chocolate is melted, add the remaining pieces and stir them in to melt into the already melted chocolate (if the first batch wasn’t completely melted- repeat process using 30 second increments until melted)- then dip cashew brittle into chocolate and coat.