Oriental Cashew Crunch Recipes

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.

CASHEW CHICKEN CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer the first 7 ingredients in the order listed. In a large bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. , Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350° for 35-40 minutes or until macaroni is tender.

BUTTER TOFFEE CASHEW CRUNCH CANDY

Steps:

• Melt the butter in a medium-sized heavy-bottom saucepan over medium heat.
• Add the sugar and whisk to combine.
• Stir in the salt.
• Increase the heat to medium/high and, using a candy thermometer, continue to cook and stir the mixture until the toffee reaches the hard-crack temperature on the candy thermometer of 300-degrees Fahrenheit. *Note - this can take up to 10 minutes or more. Do NOT walk away from the stovetop, and stir very frequently.
• **Special Note - NEVER heat the toffee over high heat as this will cause the candy mixture to break and separate.
• Meanwhile, line a baking sheet with parchment paper and spray it liberally with baking spray. Set aside.
• Once the toffee has reached the hard-crack temperature, remove the pot from the heat and stir in the vanilla extract, and the cashews until evenly coated.
• Spread the butter toffee cashews in an even layer onto the prepared baking sheet and cool completely.
• Once cooled, break the candy into bite-sized pieces. Set aside.
• Melt the chocolate chips in a microwave-safe bowl (on medium/low power) and stirring frequently, until smooth and creamy.
• Drizzle the melted chocolate over the butter toffee cashew crunch candy and allow the candy to set until firm. Do NOT refrigerate.
• Store in an airtight container in a dark location.

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.

CHICKEN-CASHEW CASSEROLE

Steps:

• In 10- or 9-inch glass pie plate, arrange chicken, thickest parts to outside edges (sides of chicken will touch). Cover plate with microwavable plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or or until juice of chicken is clear when center of thickest part is cut (170°F). Let stand 5 minutes. Cool slightly; cut into desired size of pieces.
• Meanwhile, heat oven to 350°F. Spray 3-quart casserole with cooking spray. Separate cans from chow mein mix. Drain large can of vegetables. In bottom of casserole, place 1 1/2 cups of the chow mein noodles. In large bowl, stir together both cans of chow mein mix, the pea pods, soup, water chestnuts, soy sauce and 3/4 cup of the cashews.
• Stir chicken into chow mein mixture. Spoon over chow mein noodles in casserole.
• Cover with foil; bake about 1 hour or until hot. In small bowl, mix remaining 1 1/2 cups noodles and 1/4 cup cashews; sprinkle over casserole. Bake uncovered 5 minutes longer.

CHINESE CHICKEN SALAD WITH CASHEWS

Steps:

• Add all ingredients to a jar with a tight lid and shake until completely combined. Refrigerate for up to 1 week.
• In a large bowl, toss together chicken, celery, lettuce, bell peppers, onions, and oranges.
• Add enough of the dressing to lightly coat. Chill, covered, for up to 2 hours (or serve immediately).
• When ready to serve, divide evenly between four plates and garnish with cashews and chow mein noodles.

CRUNCHY CASHEW PORK

Steps:

• In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.