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Cashew Crunch

TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling YIELD: 1-1/4 pounds.
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

Ingredients

  • 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

Directions

  • 1. Line a 15x10x1-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.
  • 2. Add cashews and bring to a boil; cook and stir until a candy thermometer reads 280° (soft-crack stage), about 6 minutes.
  • 3. Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces. Store in an airtight container.

Nutrition Facts

1 ounce-weight: 182 calories, 14g fat (5g saturated fat), 16mg cholesterol, 176mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 3g protein.

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