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Cashew Crunch

1 cup butter
1 cup granulated sugar
1 tablespoon light corn syrup
2 cups cashews

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.