NAT'S BUTTERY CASHEW CRUNCH
My Cashew Crunch is so buttery, it just melts in your mouth. My family calls this candy 'addictive', and you'll see why. Use any choice of nuts, and enjoy! You will never buy store bought brittle again.
Provided by Natalie
Categories Desserts Candy Recipes Nut Candy Recipes
Time 19m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.9 g, Cholesterol 20.3 mg, Fat 13.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.9 g, Sodium 27.7 mg, Sugar 11.2 g
AMISH CASHEW CRUNCH
An Amish Holiday Candy Classic. Just Mix, Cool, Chill & Crunch!
Provided by Kevin Williams
Categories Dessert
Number Of Ingredients 4
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.
CASHEW CRUNCH
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/4 pounds.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182 calories, Fat 14g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 176mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
CASHEW CANDY CRUNCH SUNDAE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.
- The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours.
- Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.
BROCCOLI AND CASHEW CRUNCH
Provided by Sunny Anderson
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside.
- Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste.
- Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm.
CASHEW CRUNCH COOKIES
Make and share this Cashew Crunch Cookies recipe from Food.com.
Provided by Shington
Categories Drop Cookies
Time 1h5m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Beat butter at medium speed with electric mixer.
- Gradually add sugars, mixing well.
- Add egg and vanilla extract, beat well.
- Combine flour, baking soda and creaqm of tartar; gradually add to creamed mixture, mixing after each addition.
- Stir in cashews.
- Drop cookie dough by rounded teaspoon onto lightly greased sheets.
- Bake at 350 degrees F for 10 to 12 minutes or until lightly browned.
Nutrition Facts : Calories 704.2, Fat 41, SaturatedFat 19.6, Cholesterol 99.9, Sodium 484.7, Carbohydrate 77.8, Fiber 2, Sugar 38.7, Protein 9.8
CASHEW HONEY CRUNCH
Sweet and salty, creamy and crunchy.
Provided by Balancing Cinderella Recipes
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h36m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch glass baking pan with parchment paper.
- Combine flour, 1/2 cup butter, white sugar, and 1/2 teaspoon salt in a bowl. Press crust mixture into the bottom of the prepared pan.
- Bake in the preheated oven until crust is golden brown, about 20 minutes. Let cool.
- Clip a candy thermometer to the side of a saucepan over medium-high heat. Melt 1 cup butter in the saucepan. Add brown sugar, honey, 1 1/2 teaspoon sea salt, and vanilla extract. Cook and stir until mixture reads 220 degrees F (104 degrees C) on the thermometer, 2 to 3 minutes.
- Stir heavy cream slowly into the honey mixture. Add cashews. Cook, stirring occasionally, until mixture begins to harden and reads 238 degrees F (114 degrees C), 4 to 5 minutes. Pour topping over the crust. Let cool until firm to the touch, at least 1 hour. Lift out of the pan and cut into 1-inch pieces.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 23.1 g, Cholesterol 45.2 mg, Fat 21.9 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 11.5 g, Sodium 381 mg, Sugar 14.5 g
CASHEW CANDY CRUNCH
I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. -Jim Merchant, Vinton, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/4 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
CASHEW COOKIES WITH BURNED BUTTER FROSTING
Make and share this Cashew Cookies With Burned Butter Frosting recipe from Food.com.
Provided by Mudpupsall
Categories Drop Cookies
Time 1h
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350* and grease the cookie sheets.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the egg, beating well.
- Stir in the sour cream and vanilla.
- Combine the flour, baking powder, baking soda and salt.
- Gradually stir dry ingredients into the creamed mixture.
- Fold in the cashew pieces.
- Drop by rounded spoonfuls onto prepared cookie sheets.
- Bake for 12-15 minutes.
- Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
- For Frosting:.
- Melt the butter in a saucepan over medium heat.
- Cook until it turns a light brown color, being careful not to burn it.
- Remove from heat and stir in the heavy cream.
- Gradually beat in the powdered sugar and vanilla until smooth.
- Spread onto cooled cookies.
COCONUT-CASHEW CRUNCHERS
Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 22
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
- Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g
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Reviews 2Category DessertServings 18Estimated Reading Time 2 mins
- In a large bowl, whisk together the flour, oats, rice cereal, baking powder, baking soda, and salt.
- In the bowl of an electric mixer, beat the butter and brown sugar until smooth. Add the egg and vanilla and beat until well combined. Add the dry ingredients and mix on low speed until just combined. Add the cashews and stir until evenly distributed.
- Divide dough into 18 large balls and place a few inches apart on the prepared baking sheets. Flatten each ball slightly. Top with a few cashew pieces and sprinkle with a pinch of sea salt.
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