Kathy Kittell of Lenexa, Kansas notes, "Cashews add excellent flavor to this golden holiday brickle."
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 cups salted cashews
- In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300° (hard-crack stage).
- Remove from the heat; stir in butter, vanilla and baking soda. Add cashews. Pour into a buttered 15-in. x 10-in. x 1-in. pan. Cool; break into pieces. Yield: about 2 pounds.
Originally published as Cashew Crickle Candy in Taste of Home December/January 1998, p67
Reviews for Cashew Crickle Candy
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review