- 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
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Reviewed Nov. 27, 2012
"Very very good! I plan to use this recipe a lot for Christmas presents! Thank you!"