• 2 tsp. Wakaya Perfection Organic Fijian Turmeric Powder
• 1 cup light corn syrup
• 2 cups granulated sugar
• 1 cup salted butter
• 1 cup cashew pieces, salted
• 1 tsp. baking soda
• 1⁄4 cup ice water

DIRECTIONS

1. Butter cookie sheet and set aside.
2. Combine corn syrup and sugar in a heavy bottomed
   4-qt. saucepan, and place it over medium heat, stirring often until sugar is dissolved, about 12–14 minutes.
3. When mixture begins to boil lightly, add butter and cook for an additional 20 minutes or until a candy thermometer reaches 280°F, or a soft ball forms when dropped in ice water.
4. Stir in nuts and cook an additional 10–12 minutes, stirring constantly until candy thermometer reaches 305°F, or the mixture forms a hard ball when dropped in ice water.
5. When hardball state is reached, remove pan from heat and stir in baking soda and turmeric.
6. Immediately pour onto the greased baking sheet. 7. Cool at room temperature, then crack into pieces.