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Cashew Crunch

 Cashew Crunch
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
20 ServingsPrep: 10 min. Cook: 20 min. + cooling


  • 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


  • 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.