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
Cashew Crunch
Cashew Crunch
Prep Time
10 min
Cook Time
20 min
Yield
1-1/4 pounds
Ingredients
- 2 teaspoons plus 10 tablespoons butter, divided
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon light corn syrup
- 3/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 2 cups salted cashews
Directions
- 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
1 ounce-weight: 182 calories, 14g fat (5g saturated fat), 16mg cholesterol, 176mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 3g protein.
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