Sea Salt Cashew Brittle

Cashews are probably my favorite nuts...this recipe does not require a candy thermometer.  We'll see how it goes.

1 C. sugar
1 C. light corn syrup
1 tbsp. unsalted butter
2 1/2 C. small cashews
2 tsp. baking soda
1 1/2 tsp. coarse sea salt

Line a large rimmed baking sheet with foil; butter foil.  Heat sugar, corn syrup and butter in large heavy saucepan over medium heat until sugar dissolves and mixture comes to a full boil, gently stirring occasionally.

Boil without stirring, 6 to 8 minutes or until syrup begins to turn pale golden brown.  Comtinue boiling 2 to 3 minutes or until a shade darker, stirring only to evenly distribute color.  Stir in cashews; cook 1 to 2 minutes or until syrup is a rich golden brown.

Remove from heat; stir in baking soda (mixture will foam up).  Immediately, pour onto baking sheet.  Working quickly, spread with metal or silicone spatula as thin as possible.  Sprinkle with salt, lightly pressing it into brittle.  Cool completely, break into pieces.  Store in an airtight container at room temperature.