Buttery Cashew Crunch

Butter cookie sheet. Set aside.

Spread sides of heavy saucepan with about 1/2 tablespoon of butter. Add 1 cup butter, sugar and corn syrup. Stir over medium-low heat to dissolve sugar. Bring to medium-high boil over medium-high heat, stirring constantly. Mixture will begin to look foamy on top.

Reduce heat, then cook and stir until mixture is golden brown (more of a caramel color), 3 to 3 1/2 minutes.

Stir in cashews or almonds. Quickly pour into prepared pan, dropping it in 6 to 8 areas, then spread quickly with fork. It gets firm quickly. Chill until firm. Break candy into pieces.

Optional: After 1 hour and before breaking candy into pieces, melt 1/2 cup of milk chocolate chips and spread on the candy. Cool and break in pieces.

NOTE: The timing of cooking is tricky and very important. Turn it down when it has come to a fairly hard boil. Then time it for 3 and sometimes 3 1/2 minutes. Undercooking results in a soft, sugary candy. Overcooking results in a loss of the sheen but it still sets well. Four minutes is definitely too long. Sometimes the candy doesn't turn color. It stays a light color but still sets and tastes good.

Keep the temperature on medium-high (electric stove) for the 3 to 3 1/2 minutes, don't reduce heat but be alert for it starting to burn. Stir constantly.