CASHEW BUTTER CRUNCH
Steps:
- Line 15x10x1-inch baking pan with aluminum foil. Set aside.
- Combine sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat, stirring occasionally, 9-11 minutes or until butter is melted and mixture comes to a boil. Reduce heat to medium-low; cook, stirring occasionally, 40-50 minutes or until candy thermometer reaches 310°F or small amount of mixture dropped into ice water forms brittle strands. Remove from heat; stir in cashews.
- Spread to 1/4-inch thickness on prepared pan. Cool completely; break into pieces.
Nutrition Facts : Calories 180 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 160 milligrams, Carbohydrate 14 grams, Fiber
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
CASHEW TOFFEE BUTTER CRUNCH
Steps:
- Line a 9 x 13 baking dish with foil extending over the edges. Set aside.
- In a 2 quart heavy bottom pan, melt butter over low heat. Add sugar, water and corn syrup. Bring to a boil over medium high heat stirring constantly. Reduce heat to low/medium and continue stirring constantly, for about 15 minutes, or until candy thermometer reads 290°F. Once the desired temperature is reached, remove from heat and quickly stir in chopped cashews. Immediately add to foil lined baking dish and spread quickly.
- After candy has sat for a few minutes, sprinkle chocolate chips on top, keeping approximately 1/8 cup of white chocolate chips aside. Let sit until slightly melted. Once melted, take a spatula and smooth over candy. Sprinkle remaining white chocolate chips on top of candy and let soften. Take a knife and lightly spread softened white chocolate chips in a zig zag design.
- Chill in fridge for about 20 minutes or until firm. Once firm, lift foil out of baking dish and break into pieces. Store in a covered container and keep refrigerated for up to 3 weeks.
CASHEW TOFFEE
These delightful nutty candies are a perfect crowd pleasing dessert - ready in just an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread cashews in pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
- Meanwhile, in 2-quart heavy saucepan, cook granulated sugar, brown sugar, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 10 to 15 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into cup of ice water forms a hard brittle strand.
- Stir in 1/2 cup of the cashews; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with baking chips. Let stand about 1 minute or until chips are completely softened. Spread softened chips evenly over toffee. Sprinkle with remaining cashews.
- Refrigerate about 30 minutes or until topping is firm. Break into 2x1-inch pieces. Store in tightly covered container.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Candy, Sodium 55 mg, Sugar 8 g, TransFat 0 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 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 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
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
EASY CASHEW SEA SALT TOFFEE
Ready in minutes, this toffee takes all the guesswork out of candy making, and is by far the most requested holiday treat I make. My family won't let me in the door without a few batches in tow. Makes a great gift wrapped up in a holiday tin!
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
- Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
- Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
- Use spatula to smooth out chocolate over the entire sheet of candy.
- Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 38.7 g, Cholesterol 35.8 mg, Fat 22.7 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 575.7 mg, Sugar 34 g
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
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Reviews 18Calories 145 per servingCategory Dessert, No-Bake Dessert
- Heat oven to 350°F. Line 15x10x1-inch pan with parchment paper. Spread cashews in a quarter baking sheet. I smashed mine just a bit with the bottom of the measuring cup to have some smaller pieces. Bake 6 to 10 minutes, stirring occasionally, until light brown. Divide in half and set aside. Keep parchment paper for use later on!
- Meanwhile, in 2-quart heavy saucepan, cook sugar, brown sugar, butter and water over medium-high heat, stirring constantly with wooden spoon. Mixture will come to a full boil after about 5-7 minutes. Lower temperature to just under medium and boil 15 minutes, when candy begins to stir as 1 mass. The temperature on a candy thermometer will be 300°F or small amount of mixture dropped into cup of ice water forms a hard brittle strand. Stir frequently! Mixture will darken as it gets closer to 300 degrees.
- Stir in 1/2 cup of the cashews; immediately pour toffee into parchment lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with white chocolate. Let stand about 1 minute or until chips are completely softened. Spread softened chips evenly over toffee. {It's ok if they don't melt & spread all the way.} Sprinkle with remaining cashews.
- Refrigerate about 30 minutes or until topping is firm. Break into 1-inch pieces. Store in tightly covered container.
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