Christmas Crunch Candy

• 1 teaspoon butter, softened
• 2 cups sugar
• 2/3 cup light corn syrup
• 1/2 cup water
• 3 tablespoons butter, cubed
• 2 cups Rice Krispies
• 1 cup salted cashews
• 1-1/2 teaspoons baking soda
• 1 teaspoon vanilla extract

1. Line a 15x10x1-in. baking pan with foil. Grease foil with 1 teaspoon butter.
2. In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly.
3. Cook and stir over medium heat until a candy thermometer reads 240u0b0 (soft-ball stage). Stir in butter; cook without stirring until mixture reaches 300u0b0 (hard-crack stage), brushing down sides of pan with a pastry brush dipped in water as needed.
4. 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.
5. Store candy in an airtight container up to 1 month.

butter, sugar, light corn syrup, water, butter, rice krispies, cashews, baking soda, vanilla

Taken from www.tasteofhome.com/recipes/christmas-crunch-candy/ (may not work)