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Cashew Nut Crunch

 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 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Cashew Nut Crunch (continued)

Nutritional 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.