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.
BUTTER TOFFEE CASHEW CRUNCH CANDY
When you care enough to give the very best, this recipe for butter toffee cashew crunch candy should be at the very top of your gift-giving list.
Provided by Renee Goerger
Categories homemade candy
Time 1h
Number Of Ingredients 6
Steps:
- Melt the butter in a medium-sized heavy-bottom saucepan over medium heat.
- Add the sugar and whisk to combine.
- Stir in the salt.
- Increase the heat to medium/high and, using a candy thermometer, continue to cook and stir the mixture until the toffee reaches the hard-crack temperature on the candy thermometer of 300-degrees Fahrenheit. *Note - this can take up to 10 minutes or more. Do NOT walk away from the stovetop, and stir very frequently.
- **Special Note - NEVER heat the toffee over high heat as this will cause the candy mixture to break and separate.
- Meanwhile, line a baking sheet with parchment paper and spray it liberally with baking spray. Set aside.
- Once the toffee has reached the hard-crack temperature, remove the pot from the heat and stir in the vanilla extract, and the cashews until evenly coated.
- Spread the butter toffee cashews in an even layer onto the prepared baking sheet and cool completely.
- Once cooled, break the candy into bite-sized pieces. Set aside.
- Melt the chocolate chips in a microwave-safe bowl (on medium/low power) and stirring frequently, until smooth and creamy.
- Drizzle the melted chocolate over the butter toffee cashew crunch candy and allow the candy to set until firm. Do NOT refrigerate.
- Store in an airtight container in a dark location.
Nutrition Facts : ServingSize 1, Calories 446 kcal, Carbohydrate 80 g, Protein 3 g, Fat 16 g, SaturatedFat 8 g, Sodium 183 mg, Fiber 3 g, Sugar 74 g, UnsaturatedFat 7 g
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
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 BUTTER CRUNCH
Provided by Mary Ellen @ Recipes Food and Cooking
Categories Candy
Time 13m
Yield 1 1/4 lbs.
Number Of Ingredients 5
Steps:
- Add the butter to a 2 1/2 quart heavy bottomed pan.
- When the butter is melted add the sugar and corn syrup.
- Cook over medium heat for about 8 minutes, the mixture needs to reach 300 degrees. Stir constantly while it is cooking so that it doesn't scorch on the bottom of the pan.
- Stir in the cashews and vanilla
- Pour into a buttered dish or on a cookie sheet. Let cool. Break up in pieces to serve.
CASHEW BUTTER CRUNCH
Make and share this Cashew Butter Crunch recipe from Food.com.
Provided by Heidi Swanson
Categories Candy
Time 35m
Yield 1 lb., 1 serving(s)
Number Of Ingredients 4
Steps:
- In 2 quart sauce pan combine sugar, butter and corn syrup.
- Cook over low heat, stirring occasionally until candy thermometer reaches 290.
- About 25-30 minutes.
- Remove from heat, stir in cashews.
- Spread 1/4" thickness on a waxed paper lined jellyroll pan.
- Cool completely, break into pieces.
- Store in air tight container.
Nutrition Facts : Calories 3643.4, Fat 279.4, SaturatedFat 135.4, Cholesterol 488.1, Sodium 2636.4, Carbohydrate 284.2, Fiber 6.2, Sugar 216.1, Protein 33.4
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 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.
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.
BUTTERY CAYENNE-CASHEW CRUNCH
Steps:
- Butter nonstick baking sheet. Combine all ingredients in large nonstick skillet. Stir over low heat until butter melts and sugars dissolve. Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens and begins to mass together, about 5 minutes. Immediately pour out onto prepared baking sheet, spreading evenly. Cool completely. Break into pieces.
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 CRUNCH
Steps:
- Cook butter, sugar, corn syrup to hard crack stage.
- Quickly add cashews and spread on greased cookie sheet.
- Let cool and break into pieces.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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