Cashew Candy Crunch Recipe
Cashew Candy Crunch Recipe photo by Taste of Home

Cashew Candy Crunch Recipe

Publisher Photo
"I started making brittle in the mid 1970s and have been using this recipe for about 25 years. During the winter of 2005, I made over 170 pounds of this brittle to give to my customers." Jim Merchant, Vinton, Iowa
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
MAKES: 36 servings

Ingredients

  • 1 tablespoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2-1/2 cups unsalted cashew halves
  • 1/4 teaspoon baking soda

Nutritional Facts

1 ounce equals 171 calories, 10 g fat (4 g saturated fat), 14 mg cholesterol, 54 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly.
  2. Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°.
  3. Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container. Yield: 2-1/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Cashew Brittle in Taste of Home December/January 2010, p61

Nutritional Facts

1 ounce equals 171 calories, 10 g fat (4 g saturated fat), 14 mg cholesterol, 54 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.

Reviews for Cashew Candy Crunch

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 20, 2011

"This is fabulous. We've made this three times and each time it turned out just right. We used two 10-in. x 15-in. pans for thinner brittle."

MY REVIEW
Reviewed Dec. 22, 2010

"forgot to give the star rating..."

MY REVIEW
Reviewed Dec. 22, 2010

"wow, can't stop eating it once you start. may want to make two batches one for you, one for everyone else. this was our first time making brittle and were a little nervous about trying it. Don't rush. make sure you have enough time to follow directions. this recipe goes into the keep box..."

MY REVIEW
Reviewed Dec. 10, 2010

"Made this with peanuts; who can afford that many cashews? Not us college students!The brittle didn't taste like anything, just sweet. The brittle I made in chemistry class in 10th grade turned out much tastier. I think that had some vanilla extract.I made this in a 3.5 qt saucepan that I guess is somewhat tall. Because of this, there wasn't a lot of surface area for the bubbles to escape from. I think this is what caused the cooking time to increase from 30 minutes to 2 hours!!!!! Glad I went to the bathroom before I started! Next time I will use my 6 qt Dutch oven, which has over double the surface area of my saucepan. I think that will help with the cooking time in another way because the mixture will be shallower (heating faster) with a more evenly distributed heat.The mixture dropped 30 degrees when I added the peanuts, which startled me and made me wonder how long this recipe was going to take! But the degree climbing with the nuts took less time than without them.I also greased a 10x15 pan, as the recipe said, and my brittle came out to be 1/2 inch thick!!! Too thick for my definition of brittle, so when I make it again, I will use my lipped cookie sheet (12x17)."

MY REVIEW
Reviewed Feb. 7, 2010

"Made this as a gift- it made plenty. Whoops! We ate it all. I had never tried using a candy thermometer before and the idea intimidated me, but this came out perfectly."

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