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Cashew Crunch Recipe

Cashew Crunch Recipe photo by Taste of Home

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Folks can't stop eating buttery, brittle-like candy. Try using almonds or your favorite nut in place of the cashews as an equally tasty alternative.—Kim Croft, San Diego, California

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Cashew Crunch Recipe

Prep: 10 min. Cook: 20 min. + cooling

Yield: 20 Servings

10 20 30

Ingredients

2 teaspoons plus 10 tablespoons butter, divided
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon light corn syrup
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups salted cashews

Directions

Line a 15-in. x 10-in. x 1-in. pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, brown sugar, corn syrup, cayenne, salt and remaining butter. Cook and stir until sugar is dissolved.
Add cashews and bring to a boil; cook and stir until a candy thermometer reads 280° (soft-crack stage), about 6 minutes.
Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces. Store in an airtight container. Yield: 1-1/4 pounds.

Nutritional Facts 1 ounce equals 182 calories, 14 g fat (5 g saturated fat), 16 mg cholesterol, 176 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cashew Crunch in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p76

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Cashew Crunch

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(1-1) of 1 reviews

Reviewed on Dec. 19, 2012 by okgasdude

This is a delicious recipe, the only reason I gave it 4 stars is because its hot! Do yourself a favor, and leave out the cayenne pepper!! Looking forward to the second batch!