buttery cayenne cashew crunch

Buttery Cayenne Cashew Crunch (Maggie via Bon App)
2 c. salted cashews (Planters works best)
10 T. unsalted butter (1 1/4 sticks)
1/2 c. sugar
1/4 c. packed golden brown sugar
1 T. light corn syrup
1 tsp. cayenne pepper (or more if you prefer)1/4 tsp. salt

Butter a nonstick cookie sheet.

Combine all ingredients, except cashews, in a nonstick skillet.
Stir over low heat until butter & sugar dissolves.
Increase heat to medium, add cashews and boil, stirring constantly, until golden brown, thickens and begins to mass together. **Use a candy thermometer, cooking until "hard crack"**
Pour on sheet & cool completely. Then break up into pieces.
**Maggie's notes: once you add the cashews, you have to stir constantly to keep the cashews from burning. Also, Walmart sells cans Planters Cashew pieces for real cheap. If you don't cook to a high enough heat (hard crack), then the brittle tastes stale.