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 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
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
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.
CASHEW MACADAMIA CRUNCH
This is an easy candy to make. The recipe is originally from Hersheys. Nuts can be salted or unsalted.
Provided by cando
Categories Dessert
Time 25m
Yield 1 1/2 lbs
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1960, Fat 155.2, SaturatedFat 58.6, Cholesterol 171.4, Sodium 925.6, Carbohydrate 143.3, Fiber 9.1, Sugar 100.5, Protein 19.3
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 BUTTER
Once you taste how great homemade cashew butter is, you'll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don't normally keep it on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 1 cup.
Number Of Ingredients 3
Steps:
- Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 83 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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
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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CASHEW BUTTER CRUNCH RECIPE | LAND O’LAKES
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4.2/5 (17)Calories 180 per servingServings 24
- 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.
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