Cashew Macadamia Crunch Food

CASHEW MACADAMIA CRUNCH

Steps:

• Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
• Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
• Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. About 1-1/2 pounds candy.

CASHEW MACADAMIA CRUNCH

Steps:

• Line 9 inch square pan with foil, extending foil over edges of pan; butter foil.
• Cover bottom of prepared pan with chocolate chips.
• Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and and sugar is dissolved.
• Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns medium golden brown (about 10 minutes).
• Pour mixture over chocolate ships in pan, spreading evenly.
• Cool(approximately 40 minutes).
• Refrigerate until chocolate is firm (approximately 3 hours).
• Remove from pan; peel off foil.
• Break into pieces.

CASHEW BUTTER CRUNCH

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.

CASHEW MACADAMIA CRUNCH

Steps:

• 1. Line a 9-inch square pan with foil; extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips and coconut. Combine cashews, macadamia nuts, butter, sugar and corn syrup in a large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns medium golden brown, about 10 minutes. Pour mixture over chocolate chips in pan, spreading evenly. Cool. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool , dry place.

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.