Ingredients
1 teaspoon butter, softened2 cups sugar2/3 cup light corn syrup1/2 cup water3 tablespoons butter, cubed2 cups Rice Krispies1 cup salted cashews1-1/2 teaspoons baking soda1 teaspoon vanilla extract
Preparation
Line a 15x10x1-in. baking pan with foil. Grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly.
Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in butter; cook without stirring until mixture reaches 300° (hard-crack stage), brushing down sides of pan with a pastry brush dipped in water as needed.
Remove from heat. Stir in cereal, cashews, baking soda and vanilla. Quickly pour into prepared pan. Using a buttered metal spatula, spread mixture to 1/4-in. thickness. Cool completely; break into pieces.
To Make Ahead: Store candy in an airtight container up to 1 month.
