Buttery Cayenne Cashew Crunch Recipes

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.

NAT'S BUTTERY CASHEW CRUNCH

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.

BUTTERY CAYENNE-CASHEW CRUNCH

Steps:

• Butter nonstick baking sheet. Combine all ingredients in large nonstick 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, about 5 minutes. Immediately pour out onto prepared baking sheet, spreading evenly. Cool completely. Break into pieces.

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.

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.