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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cup(s) sugar |
2 cup(s) corn syrup |
1 1/2 cup(s) water |
1/4 teaspoon(s) salt |
1 bag(s) cashews - raw |
2 tablespoon(s) butter |
1/4 teaspoon(s) baking soda |
1 bag(s) ribbon coconut - raw |
Directions:
1. Need candy thermometer Butter two cookie sheets thoroughly
2. Combine sugar, corn syrup and water in heavy pan on stove
3. Cook to 240 degrees stirring constantly until sugar is thoroughly dissoved
4. Add 1 cup of raw cashews and salt. Stir
5. Cook to 295 degrees
6. Place thermometer into glass of very hot water
7. Add butter and baking soda. Stir
8. Add ribbon coconut quickly. Stir
9. Pour onto greased cookie sheet and stretch with buttered fingers and utensils
10. Pack in air-tight containers
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