Cashew Macadamia Crunch Recipes

CASHEW MACADAMIA CRUNCH

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.

CASHEW MACADAMIA CRUNCH

Steps:

• 1. Line a 9-inch square pan with foil; extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips and coconut. Combine cashews, macadamia nuts, butter, sugar and corn syrup in a 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 medium golden brown, about 10 minutes. 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.

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.

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.