Cashew Candy Crunch Sundae

• 1/2 cup corn syrup
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup raw cashews, unsalted
• 2 tablespoons butter
• Vanilla ice cream
• Special equipment: Candy thermometer

1. Spray inside of measuring cup with nonstick cooking spray.
2. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt.
3. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer.
4. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.
5. The mixture should stay an opaque color.
6. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon.
7. Cool for 1 1/2 hours.
8. *Cook's Note: A silicone mat would work best to avoid a sticky clean-up.
9. Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.

corn syrup, sugar, salt, baking soda, cashews, butter, vanilla ice cream, thermometer

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/cashew-candy-crunch-sundae-recipe.html (may not work)