Lay a piece of parchment paper over a large cookie sheet. Set aside.

Combine sugar and corn syrup in a 2 quart glass bowl. Microwave (on power level 7) for 4 minutes. {I use a 1500 watt microwave}

Remove and stir in cashews quickly using a rubber spatula or wooden spoon. Return to microwave and heat for 3 1/2 minutes (on power level 7).

Remove and stir in butter and vanilla extract. Return to microwave for an additional 1 1/2 minutes (on power level 7).

Remove and stir in baking soda, mixing until light and foamy.

Pour over parchment paper and spread to desired thickness, working quickly.

Allow cashew brittle to set and harden at room temperature (about 2 hours).

Break into desired sized pieces and store in an airtight container for up to one week. ENJOY!