Amish Crack Cashew Crunch Recipe 455 Food

CASHEW CRUNCH

Steps:

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

AMISH CASHEW CRUNCH

Steps:

• Lightly butter a cookie sheet.
• In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil.
• Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
• Remove from heat. Quickly stir in cashews.
• Pour out onto prepared cookie sheet. Cool completely.
• Break up into pieces. Store in airtight container.

AMISH CASHEW CRUNCH

Steps:

• Grease a cookie sheet lightly with butter and set aside.
• Combine the sugar, corn syrup, and butter in a large pan over low heat until the mixture comes to a bowl.
• Allow the mixture to boil until it becomes golden brownin color and has a temperature of 290°F.
• Transfer the mixture to a counter and mix in the nuts immediately.
• Pour the hot nut-filled mixture onto the grease cookies sheet and allow it to cool and set.
• Once the mixture has cooled and hardened, break it into pieces (as big or as small as you want) and enjoy.

CASHEW CANDY CRUNCH

Steps:

• Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.

AMISH CASHEW CRUNCH

Steps:

• 1. in heavy pan cook and stir in butter, sugar, corn syrup. bring mixture to a boil. cook until it starts to turn golden brown. remove from heat quickly and stir in cashews. pour onto a lightly buttered cookie sheet. cool completely break into pieces.... store in a tight container.

AMISH "CRACK": CASHEW CRUNCH RECIPE - (4.5/5)

Steps:

• Lightly butter a cookie sheet. In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle. Remove from heat. Quickly stir in cashews. Pour out onto prepared cookie sheet. Cool completely. Break up into pieces. Store in airtight container.

NAT'S BUTTERY CASHEW CRUNCH

Steps:

• Generously butter or grease a large baking sheet, and set aside.
• In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
• Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.