• 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.

Enjoy!