Coconut Cashew Crunchers Recipes

COCONUT CASHEW BRITTLE

Steps:

• Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

COCONUT CASHEW DROP COOKIES

Steps:

• Preheat oven to 350°F
• In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
• Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
• Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.

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.

COCONUT-CASHEW CRUNCHERS

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
• Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.