Butter a large baking sheet that has sides.

In a heavy-bottom pan, begin melting butter. Add sugar, corn syrup, and water.

Bring mixture to a boil, stirring continually.

When mixture begins to boil, add cashews.

Continue cooking, boiling, and stirring until the candy thermometer reaches between 280 to 285°. **I like to remove mine at 280° (But, I will do a splinter test first-see below).

When it reaches the correct temperature (for me 280°), remove the pan from the heat. You can do the splinter test-Spoon a bit of the toffee into a cup of cold water-if it splinters, it's ready. I eat this piece of toffee that I put in the cold water to see if it crunches. Keep stirring and remove from the heat while doing this.

Pour toffee onto the prepared baking sheet and spread the toffee and cashews around. You want the cashews in a single layer and spread evenly through the toffee.

Allow time for the toffee to cool completely. Then, break toffee up into desired sized pieces.

Enjoy!