Cashew Macadamia Crunch Recipes

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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 MACADAMIA CRUNCH



Cashew Macadamia Crunch image

This is a great recipe I tried it and I liked it a lot- It has chocolate, nuts, butter and sugar and corn syrup. If you like all these things you better make a double batch. So ,so good.

Provided by Pat Duran

Categories     Candies

Time 20m

Number Of Ingredients 7

2 c chocolate chips or white chocolate
1/4 c flaked coconut
3/4 c coarsely chopped salted or unsalted cashews
3/4 c coarsely chopped macadamia nuts
1/2 c butter, softened
1/2 c granulated sugar
2 Tbsp light corn syrup

Steps:

  • 1. Line a 9-inch square pan with foil; extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips and coconut. Combine cashews, macadamia nuts, butter, sugar and corn syrup in a large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns medium golden brown, about 10 minutes. Pour mixture over chocolate chips in pan, spreading evenly. Cool. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool , dry place.

CASHEW MACADAMIA CRUNCH



Cashew Macadamia Crunch image

This is an easy candy to make. The recipe is originally from Hersheys. Nuts can be salted or unsalted.

Provided by cando

Categories     Dessert

Time 25m

Yield 1 1/2 lbs

Number Of Ingredients 6

2 cups hershey's milk chocolate chips
3/4 cup cashews, coarsely chopped
3/4 cup macadamia nuts, coarsely chopped
1/2 cup butter, softened
1/2 cup sugar
2 tablespoons light corn syrup

Steps:

  • Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
  • Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
  • Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. About 1-1/2 pounds candy.

Nutrition Facts : Calories 1960, Fat 155.2, SaturatedFat 58.6, Cholesterol 171.4, Sodium 925.6, Carbohydrate 143.3, Fiber 9.1, Sugar 100.5, Protein 19.3

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

CHOCOLATE MACADAMIA CRUNCH CANDY



Chocolate Macadamia Crunch Candy image

This is rich, sweet and crunchy. Even though I am not a dessert person, I like to have a little something sweet to serve to guests after a meal. These little candies were perfect as each guest can take as little (or as much) as they wish. From Taste of Home's 2003 Brand Name Recipe cookbook.

Provided by KeyWee

Categories     Candy

Time 20m

Yield 1 1/2 pounds

Number Of Ingredients 6

2 cups chocolate chips
3/4 cup salted cashews, coarsely chopped
3/4 cup salted macadamia nut, coarsely chopped
1/2 cup butter, softened
1/2 cup sugar
2 tablespoons light corn syrup

Steps:

  • Line a 9" square pan with foil, extending foil over edges of pan.
  • Butter foil.
  • Cover bottom of pan with chocolate chips.
  • In a large skillet, combine both nuts, butter, sugar, and corn syrup.
  • Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
  • Increase heat to medium, continue to cook and stir, until mixture begins to cling together and turns golden brown.
  • Pour mixture over chocolate chips in pan and spread evenly.
  • Cool and then refrigerate until chocolate is firm.
  • Remove from pan and peel off foil.
  • Break into pieces to serve.
  • Store tightly covered in a cool place.

Nutrition Facts : Calories 2829.4, Fat 211.4, SaturatedFat 92.9, Cholesterol 162.7, Sodium 1094.6, Carbohydrate 261.6, Fiber 20.6, Sugar 202.8, Protein 25.8

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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