1tspHimalayan pink salt,grind using a grinder, if needed
For the Chocolate Drizzle
½bag (5 oz)10 oz pkg chocolate melting wafers,I used Ghirardelli®
Instructions
Spray a baking sheet with a non stick spray, set aside.
For the Cashew Brittle
Using a medium saucepan, bring corn syrup, sugar, water and salt to a boil over medium heat, stirring constantly.
Add cashews once mixture starts to boil and continue cooking until temperature reaches 300°.
Remove from heat and quickly stir in butter and baking soda.
Pour onto prepared baking sheet, spread with a silicone spatula or wooden spoon and then sprinkle with salt. *When you spread out the brittle, I only spread it out on half the baking sheet. If you doubled the recipe, the whole baking sheet would be perfect.
For the Chocolate Drizzle
While the brittle is boiling, pour ½ bag of melting chocolate wafers into a small saucepan and heat over low flame until melted, stirring often.
Once melted, drizzle over the top of the cashew brittle and let harden, then break brittle into pieces.