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Cashew Nut Crunch
This is a holiday favorite for gift giving. I coarsely chop some of the candy to sprinkle over ice cream. The remained I break into pieces and dip in melted chocolate to serve alongside. —Rose Randall, Derry, Pennsylvania
25 Servings
Prep/Total Time: 30 min.
Ingredients
1 tablespoon plus 1 pound butter,
divided
2 cups sugar
1/4 cup water
2 tablespoons light corn syrup
2 cups cashews, coarsely chopped
1/2 cup milk chocolate
or
vanilla
or
white chips, melted
1/4 teaspoon shortening
Directions
Grease two baking sheets using 1 tablespoon butter; set aside. In a
heavy saucepan, combine the sugar, water, corn syrup and remaining
butter. Cook and stir until the sugar is dissolved. Bring to a boil
over medium heat; cook until a candy thermometer reads 300°
(hard-crack stage), stirring constantly. Remove from the heat; stir
in the cashews. Quickly pour onto prepared pans. Spread with a
buttered metal spatula. Cool on wire racks.
Coarsely chop half of the candy and store in an airtight container.
Use as an ice cream topping. Break remaining candy into pieces. Melt
chocolate chips and shortening in a heavy saucepan or microwave at
70% power; stir until smooth. Dip one end of each candy piece into
melted chips. Place on a waxed paper-lined baking sheet to dry.
Store in an airtight container. Yield: about 2 pounds.
© Taste of Home 2013
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Cashew Nut Crunch
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Nutrition Facts:
1 serving (1 ounce) equals 281 calories, 21 g fat (11 g saturated fat), 42 mg cholesterol, 161 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2013