Fancy Cashew Brittle

In a 2-quart microwavable bowl (preferably a 2-quart glass measure with a handle), stir together the nuts, sugar and corn syrup. Microwave, uncovered, on high, until the mixture is light brown, about 6 to 8 minutes, stirring well halfway through. Meanwhile, grease a cookie sheet well with butter and set aside. Using oven mitts, remove the nut mixture from the oven. (It will be very hot.) Stir in the butter and vanilla. Continue to microwave, on high, 1 1/2 to 2 more minutes. The mixture should become caramel colored. Use oven mitts to remove the mixture from the microwave. Add the baking soda. Stir quickly until light and foamy and the baking soda is thoroughly mixed in. Immediately (and very carefully) pour onto the prepared cookie sheet and use the back of a spoon to spread out as quickly as possible. (The brittle will be fairly thick.) Let the brittle stand until completely cool, about 30 minutes. Break into pieces and serve. Store leftovers in an airtight container, preferably a tin, up to 2 weeks, depending on the humidity. Notes: If you have whole cashews, break them into halves before starting. The hot candy will be easier to pour onto the cookie sheet if you use a 2-quart glass measure that has a handle. Either way, be sure to use oven mitts. The candy is very hot. This recipe was tested using a 600-watt oven. Adjust the cooking times (more or less) depending on your oven's wattage. Per serving: 177 calories (percent of calories from fat, 40), 3 grams protein, 25 grams carbohydrates, 1 gram fiber, 8 grams fat, 1 milligram cholesterol, 200 milligrams sodium.