Other than the fact that I burned my hand on the carmel and melted the spoon in the caramel because of it, these turned out wonderful. I will definetely make again.
Cook 1 1/2 cups sugar in a saucepan over medium heat, swirling the pan but not stirring, until dark amber, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter and 3 cups salted cashews. Pour onto an oiled baking sheet and separate into small clusters with 2 forks. Let harden.
Note: I used 1 bag of Wegmans cashews.
From Food Network magazine