Best Cashew Butter Crunch Recipes

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.

AMISH CASHEW CRUNCH

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.

AMISH CASHEW CRUNCH

Steps:

• 1. in heavy pan cook and stir in butter, sugar, corn syrup. bring mixture to a boil. cook until it starts to turn golden brown. remove from heat quickly and stir in cashews. pour onto a lightly buttered cookie sheet. cool completely break into pieces.... store in a tight container.

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.

CASHEW CANDY CRUNCH

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.

BUTTERY CAYENNE CASHEW CRUNCH

Steps:

• Butter a non-stick baking sheet.
• Combine all ingredients in a large non-stick 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 (foams), about 5 minutes.
• Immediately pour out onto prepared baking sheet, spreading evenly.
• Cool completely. Break into pieces.