Christmas Crunch Candy Recipe

Christmas Crunch Candy Recipe
Christmas Crunch Candy Recipe photo by Taste of Home
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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
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + cooling
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
  1. Line a 15x10x1-in. baking pan with foil. Grease foil with 1 teaspoon butter.
  2. In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly.
  3. 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.
  4. 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.
  5. 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

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