Cashew Butter Crunch Recipes

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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 BUTTER CRUNCH



Cashew Butter Crunch image

Homemade toffee that will make sure no one will have to dig to the bottom of the bowl to find the cashews!

Provided by Land O'Lakes

Categories     Toffee     Butter     Cashew     Nut     Dairy     Candy     Dessert

Yield 24 pieces

Number Of Ingredients 4

1 cup sugar
1 cup Land O Lakes® Butter
1 tablespoon light corn syrup
1 1/2 cups salted cashew pieces *

Steps:

  • Line 15x10x1-inch baking pan with aluminum foil. Set aside.
  • Combine sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat, stirring occasionally, 9-11 minutes or until butter is melted and mixture comes to a boil. Reduce heat to medium-low; cook, stirring occasionally, 40-50 minutes or until candy thermometer reaches 310°F or small amount of mixture dropped into ice water forms brittle strands. Remove from heat; stir in cashews.
  • Spread to 1/4-inch thickness on prepared pan. Cool completely; break into pieces.

Nutrition Facts : Calories 180 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 160 milligrams, Carbohydrate 14 grams, Fiber

CASHEW BUTTER CRUNCH



Cashew Butter Crunch image

Delicious upscale variation on peanut brittle

Provided by smobrien

Categories     Other

Time 35m

Yield 1

Number Of Ingredients 4

1 cup sugar
1 cup salted butter (no substitutes)
1 tablespoon light corn syrup
1 1/2 cups salted cashew pieces

Steps:

  • In a 2-quart saucepan combine sugar, butter and corn syrup. Cook over medium heat, stirring occasionally with a WOODEN SPOON, until candy thermometer reaches 290 degrees or a small amount of mixture dripped into ice water forms brittle strands (25 to 30 minutes). Remove from heat; stir in cashews and IMMEDIATELY spread onto a waxed-paper-lined cookie sheet. Cool complete; break into pieces 180 calories, 14 g fat per piece

Nutrition Facts : Calories 3173 calories, Fat 147.434061 g, Carbohydrate 483.28622975 g, Cholesterol 390.784 mg, Fiber 0 g, Protein 1.54496 g, SaturatedFat 93.3664768 g, ServingSize 1 1 pound (666g), Sodium 1049.58035 mg, Sugar 483.28622975 g, TransFat 10.3288578 g

CASHEW BUTTER CRUNCH



Cashew Butter Crunch image

Provided by Mary Ellen @ Recipes Food and Cooking

Categories     Candy

Time 13m

Yield 1 1/4 lbs.

Number Of Ingredients 5

1 cup salted butter
1 cup white sugar ( I use Dixie Crystals)
1 tablespoon corn syrup
1 teaspoon vanilla
1 1/2 cups salted cashews

Steps:

  • Add the butter to a 2 1/2 quart heavy bottomed pan.
  • When the butter is melted add the sugar and corn syrup.
  • Cook over medium heat for about 8 minutes, the mixture needs to reach 300 degrees. Stir constantly while it is cooking so that it doesn't scorch on the bottom of the pan.
  • Stir in the cashews and vanilla
  • Pour into a buttered dish or on a cookie sheet. Let cool. Break up in pieces to serve.

CASHEW BUTTER CRUNCH



Cashew Butter Crunch image

Make and share this Cashew Butter Crunch recipe from Food.com.

Provided by Heidi Swanson

Categories     Candy

Time 35m

Yield 1 lb., 1 serving(s)

Number Of Ingredients 4

1 cup sugar
1 cup butter (no substitutes)
1 tablespoon light corn syrup
1 1/2 cups salted cashew pieces

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.

Nutrition Facts : Calories 3643.4, Fat 279.4, SaturatedFat 135.4, Cholesterol 488.1, Sodium 2636.4, Carbohydrate 284.2, Fiber 6.2, Sugar 216.1, Protein 33.4

BROCCOLI AND CASHEW CRUNCH



Broccoli and Cashew Crunch image

Provided by Sunny Anderson

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup grated Parmesan cheese
1/4 cup salted cashews, lightly chopped
Zest of 1 lemon
1/4 teaspoon garlic powder
Kosher salt
1 pound fresh broccoli, florets removed and separated
2 tablespoons melted butter
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside.
  • Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste.
  • Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm.

OLD-FASHIONED BUTTER CRUNCH



Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

Steps:

  • To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

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 BUTTER



Cashew Butter image

Once you taste how great homemade cashew butter is, you'll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don't normally keep it on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield about 1 cup.

Number Of Ingredients 3

2 cups raw cashews
1/2 teaspoon salt
3 teaspoons coconut oil

Steps:

  • Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 83 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CASHEW HONEY CRUNCH



Cashew Honey Crunch image

Sweet and salty, creamy and crunchy.

Provided by Balancing Cinderella Recipes

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h36m

Yield 18

Number Of Ingredients 11

1 cup all-purpose flour
½ cup butter, softened
¼ cup white sugar
½ teaspoon sea salt
1 cup butter, softened
½ cup brown sugar
⅓ cup honey
1 ½ teaspoons sea salt
½ teaspoon pure vanilla extract
¼ cup heavy whipping cream
1 ½ cups salted cashews

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch glass baking pan with parchment paper.
  • Combine flour, 1/2 cup butter, white sugar, and 1/2 teaspoon salt in a bowl. Press crust mixture into the bottom of the prepared pan.
  • Bake in the preheated oven until crust is golden brown, about 20 minutes. Let cool.
  • Clip a candy thermometer to the side of a saucepan over medium-high heat. Melt 1 cup butter in the saucepan. Add brown sugar, honey, 1 1/2 teaspoon sea salt, and vanilla extract. Cook and stir until mixture reads 220 degrees F (104 degrees C) on the thermometer, 2 to 3 minutes.
  • Stir heavy cream slowly into the honey mixture. Add cashews. Cook, stirring occasionally, until mixture begins to harden and reads 238 degrees F (114 degrees C), 4 to 5 minutes. Pour topping over the crust. Let cool until firm to the touch, at least 1 hour. Lift out of the pan and cut into 1-inch pieces.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 23.1 g, Cholesterol 45.2 mg, Fat 21.9 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 11.5 g, Sodium 381 mg, Sugar 14.5 g

ROASTED CASHEW BUTTER



Roasted Cashew Butter image

Cashews have a relatively sweet flavor and a fairly soft texture, and are used to make all sorts of dairy-free alternatives, such as milk, cheese and ice cream. They also make a delightfully creamy nut butter. Roasting the raw nuts before blending coaxes out the nuttiest flavor. Flax seeds, sesame seeds and poppy seeds are all great add-ins for crunch, but you could also stir in some tahini, which intensifies the flavor and adds even more creaminess.

Provided by Kay Chun

Categories     dips and spreads

Time 30m

Yield Makes 1 3/4 cups

Number Of Ingredients 2

1 pound raw cashews (about 3 cups)
Kosher salt (optional)

Steps:

  • Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
  • Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Cashew butter will keep in an airtight container in the refrigerator for at least 3 weeks.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Sugar 2 grams

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