Cashew Honey Crunch Recipes

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.

CASHEW BUTTER CRUNCH

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.

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.

EASY HONEY ROASTED CASHEWS

Steps:

• Melt butter in microwave in microwave safe dish and stir in measured honey. You can melt in small bursts to avoid burning your butter.
• Pour cashews into a large mixing bowl. You are going to stir them around so have enough room.
• Pour butter honey mixture over cashews and gently toss to coat all pieces.
• Spread honey coated nuts on a flat baking sheet lined with parchment paper. (If you do not have parchment paper - you can instead butter the pan surface well.)
• If desired, sprinkle a bit of sea salt on the honey coated cashews. This can be repeated when they are removed from the oven if you want a saltier taste.
• Place cashews in an oven preheated to 325° F and cook for about 12-14 minutes - stirring every 4 minutes to promote even cooking. Don't let them burn - oven cook times can vary. Remove from over and let cool for 4-5 minutes. Take a spatula or wooden spoon and stir the cooling nuts. Don't eat them yet !! You will burn your tongue! This stir during the cooling process helps prevent some sticking together.
• When completely cool, your honey roasted cashews are ready to enjoy. Store them in an air-tight container on the counter for 4-5 days. If they last that long.

CASHEW HONEY CRUNCH

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.

BUTTERY CAYENNE-CASHEW CRUNCH

Steps:

• Butter nonstick baking sheet. Combine all ingredients in large nonstick skillet. Stir over low heat until butter melts and sugars dissolve. Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens and begins to mass together, about 5 minutes. Immediately pour out onto prepared baking sheet, spreading evenly. Cool completely. Break into pieces.

CASHEW NUT CRUNCH

Steps:

• Grease two baking sheets using 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, water, corn syrup and remaining butter. Cook and stir until the sugar is dissolved. Bring to a boil over medium heat; cook until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from the heat; stir in the cashews. Quickly pour onto prepared pans. Spread with a buttered metal spatula. Cool on wire racks., Coarsely chop half of the candy and store in an airtight container. Use as an ice cream topping. Break remaining candy into pieces. Melt chocolate chips and shortening in a heavy saucepan or microwave at 70% power; stir until smooth. Dip one end of each candy piece into melted chips. Place on a waxed paper-lined baking sheet to dry. Store in an airtight container.