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CASHEW
CLUSTERS
2 c. sugar
1 c. water
1/4 tsp. cream of tartar
1 tsp. vanilla
2 c. toasted cashew nuts
In a 1 1/2-quart saucepan, combine sugar, water, and cream of
tartar. Cook and stir until sugar dissolves. Bring to boiling.
Boil until syrup reaches hard-crack stage (300 degrees). Remove
from heat. Stir in cashews and vanilla. Set pan in larger pan of
hot water to keep soft. Drop by tablespoonfuls onto greased
baking sheet to form clusters of 5-6 nuts. Makes about 1 pound
candy.
