Cashew Nut Crunch Recipe

5 1 1
Cashew Nut Crunch Recipe
Cashew Nut Crunch Recipe photo by Taste of Home
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Cashew Nut Crunch Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
25 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
25 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon plus 1 pound butter (no substitutes), 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

Directions

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.
Originally published as Cashew Nut Crunch in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p109

Nutritional Facts

1 parfait: 281 calories, 21g fat (11g saturated fat), 42mg cholesterol, 161mg sodium, 23g carbohydrate (19g sugars, 0 fiber), 2g protein.

  • 1 tablespoon plus 1 pound butter (no substitutes), 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
  1. 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.
  2. 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.
Originally published as Cashew Nut Crunch in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p109

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MY REVIEW
anupriya User ID: 8035538 124548
Reviewed Oct. 14, 2014

"Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Buy Cashew nuts online at http://www.mangalorespice.com"

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