Christmas Crunch Candy

Directions

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 240° (soft-ball stage). Stir in butter; cook without stirring until mixture reaches 300° (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. To Make Ahead: Store candy in an airtight container up to 1 month.