Christmas Crunch Candy Recipe

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Christmas Crunch Candy Recipe photo by Taste of Home

Christmas Crunch Candy Recipe

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Treat family and friends to a yummy brittle for the holidays. Made with cashews and Rice Krispies, it's loaded with crispy-crunchy goodness. —Amanda McLemore, Maryville, Tennessee

Featured In: 20 Barks & Brittles for Extra-Happy Holidays

MAKES:

24 servings

TOTAL TIME:

Prep: 10 min. Cook: 25 min. + cooling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

24 servings

TOTAL TIME:

Prep: 10 min. Cook: 25 min. + cooling

Ingredients

1 teaspoon butter, softened
2 cups sugar
2/3 cup light corn syrup
1/2 cup water
3 tablespoons butter, cubed
2 cups Rice Krispies
1 cup salted cashews
1-1/2 teaspoons baking soda
1 teaspoon vanilla extract

Directions

Line a 15x10x1-in. baking pan with foil. Grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly.
Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in butter; cook without stirring until mixture reaches 300°(hard-crack stage), brushing down sides of pan with a pastry brush dipped in water as needed.
Remove from heat. Stir in cereal, cashews, baking soda and vanilla. Quickly pour into prepared pan. Using a buttered metal spatula, spread mixture to 1/4-in. thickness. Cool completely; break into pieces.
To Make Ahead: Store candy in an airtight container up to 1 month. Yield: about 1-1/2 pounds.

Originally published as Christmas Crunch Candy in Taste of Home Christmas Annual Annual 2016, p158

1 teaspoon butter, softened
2 cups sugar
2/3 cup light corn syrup
1/2 cup water
3 tablespoons butter, cubed
2 cups Rice Krispies
1 cup salted cashews
1-1/2 teaspoons baking soda
1 teaspoon vanilla extract

Line a 15x10x1-in. baking pan with foil. Grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly.
Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in butter; cook without stirring until mixture reaches 300°(hard-crack stage), brushing down sides of pan with a pastry brush dipped in water as needed.
Remove from heat. Stir in cereal, cashews, baking soda and vanilla. Quickly pour into prepared pan. Using a buttered metal spatula, spread mixture to 1/4-in. thickness. Cool completely; break into pieces.
To Make Ahead: Store candy in an airtight container up to 1 month. Yield: about 1-1/2 pounds.