2 cups cashew halves
2 sticks unsalted butter
1 cup white sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
Line a baking sheet with parchment paper and coat with cooking spray. Set aside.
Cook butter, sugar and corn syrup over medium high heat until it registers 290°F on a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
Add cashews and stir to coat. Pour mixture onto a cookie sheet lined with parchment paper and spread evenly.
Sprinkle with salt and cool completely before serving.
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