Amish Crack Cashew Crunch Recipe 455

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AMISH CASHEW CRUNCH



Amish Cashew Crunch image

An Amish Holiday Candy Classic. Just Mix, Cool, Chill & Crunch!

Provided by Kevin Williams

Categories     Dessert

Number Of Ingredients 4

1 cup butter
1 cup granulated sugar
1 tbsp light corn syrup
2 cup cashews

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.

AMISH CASHEW CRUNCH



Amish Cashew Crunch image

An Amish Holiday Candy Classic. Just Mix, Cool, Chill & Crunch!

Provided by Kevin Williams

Categories     Dessert

Number Of Ingredients 4

1 cup butter
1 cup granulated sugar
1 tbsp light corn syrup
2 cup cashews

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.

AMISH CASHEW CRUNCH



Amish Cashew Crunch image

The Amish Cashew Crunch is as tasty as it looks.

Provided by Shamara Thorpe

Time 55m

Number Of Ingredients 4

2 cup Cashews
1 cup White sugar
1 cup butter
1 tablespoon light corn syrup

Steps:

  • Grease a cookie sheet lightly with butter and set aside.
  • Combine the sugar, corn syrup, and butter in a large pan over low heat until the mixture comes to a bowl.
  • Allow the mixture to boil until it becomes golden brownin color and has a temperature of 290°F.
  • Transfer the mixture to a counter and mix in the nuts immediately.
  • Pour the hot nut-filled mixture onto the grease cookies sheet and allow it to cool and set.
  • Once the mixture has cooled and hardened, break it into pieces (as big or as small as you want) and enjoy.

AMISH "CRACK": CASHEW CRUNCH RECIPE - (4.5/5)



Amish

Provided by KimberlyB

Number Of Ingredients 4

1 cuup butter
1 c. granulated sugar
1 tbsb light corn syrup
2 c. cashews

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.

AMISH NEVER FAIL PIE CRUST



Amish Never Fail Pie Crust image

I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.

Provided by PAUL P.

Categories     < 15 Mins

Time 5m

Yield 2 pie crusts, 8-12 serving(s)

Number Of Ingredients 7

4 cups all-purpose flour
1 1/2 teaspoons salt
1 egg, beaten
1 tablespoon granulated sugar
1 1/2 cups Crisco
1 tablespoon vinegar
1/2 cup water

Steps:

  • Blend flour, sugar and salt.
  • Cut in Crisco to pea sized pieces.
  • Mix together egg, water and vinegar.
  • Add to flour.
  • Mix until moistened and a soft dough forms.
  • Refrigerate for at least 1 hour before rolling.
  • This will keep in the refrigerator for up to a week and will be easy to roll.

Nutrition Facts : Calories 582.9, Fat 39.7, SaturatedFat 12, Cholesterol 26.4, Sodium 446.4, Carbohydrate 49.3, Fiber 1.7, Sugar 1.8, Protein 7.2

NAT'S BUTTERY CASHEW CRUNCH



Nat's Buttery Cashew Crunch image

My Cashew Crunch is so buttery, it just melts in your mouth. My family calls this candy 'addictive', and you'll see why. Use any choice of nuts, and enjoy! You will never buy store bought brittle again.

Provided by Natalie

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 19m

Yield 24

Number Of Ingredients 5

1 cup unsalted butter
1 ¼ cups white sugar
¼ teaspoon salt
1 tablespoon light corn syrup
10 ounces cashews

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.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.9 g, Cholesterol 20.3 mg, Fat 13.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.9 g, Sodium 27.7 mg, Sugar 11.2 g

CASHEW CRUNCH



Cashew Crunch image

Folks can't stop eating buttery, brittle-like candy. Try using almonds or your favorite nut in place of the cashews as an equally tasty alternative.-Kim Croft, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/4 pounds.

Number Of Ingredients 7

2 teaspoons plus 10 tablespoons butter, divided
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon light corn syrup
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups salted cashews

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.

Nutrition Facts : Calories 182 calories, Fat 14g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 176mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

CASHEW CANDY CRUNCH



Cashew Candy Crunch image

I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. -Jim Merchant, Vinton, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/4 pounds.

Number Of Ingredients 6

1 tablespoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 cup water
2-1/2 cups unsalted cashew halves
1/4 teaspoon baking soda

Steps:

  • Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

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