Creamy Maple Cashew Bark

1 1/2 cups Maine Maple Syrup
1 1/2 cups cashew nuts lightly toasted (do not use salted nuts)
2 tablespoons butter (2 to 3)
1 teaspoon baking soda

Lightly butter a baking sheet and set it aside. Combine the maple syrup and nuts in a large, heavy pan and slowly bring to a simmer. Cook, stirring as little as possible, until the mixture reads 270 degrees on a candy thermometer. Stir in the butter and remove pan from the heat.

Quickly stir in the baking soda, which will make the mixture foam. Pour it at once onto the prepared sheet and use the back of the spoon to spread the candy as thin as you can get it. Allow to cool, then break into pieces and store in an airtight tin.

Source of Recipe: Maine Maple Producers