Chocolate Cashew Crunch Recipes

CHOCOLATE CASHEW CRUNCH

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and flour a cookie sheet.
• In a small saucepan, melt margarine over medium heat. Add brown sugar and corn syrup and bring to boil, over medium heat, stirring constantly, until sugar dissolves, three to five minutes.
• Remove from heat. Stir in cashews, flour, and vanilla extract. Drop batter in half-teaspoon mounds, two inches apart, onto prepared cookie sheet. Using a small spatula, spread each mound into a circle.
• Bake for eight to 10 minutes or until browned, rotating pan back to front every four minutes. Remove from oven and cool on cookie sheet for 30 seconds, then transfer crunches to wire rack to cool. Allow to cool completely.
• Melt the chocolate chips over a double boiler. Dip cookies halfway into the chocolate and return to racks to set.

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.

CASHEW CANDY CRUNCH

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.

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.

SUGAR-FREE CHOCOLATE CASHEW CRUNCH

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• On a small cookie tray, shake uncooked quinoa into a thin layer and bake for seven to eight minutes, until golden. Allow to cool. Put the quinoa, cashews, half cup dried cranberries, and two tablespoons coconut flakes in a medium bowl and combine. Set aside.
• Heat a half inch of water in a shallow pan, or frying pan, and leave to simmer.
• Break up chocolate bar into small pieces and place in a heatproof bowl. Add coconut oil to chocolate and place the bowl into the pan of simmering water. Stir the chocolate and allow to gently melt. Do not allow any water to enter the bowl or the chocolate will seize. When the chocolate is mostly melted, remove carefully from water and place on a towel on the counter (to absorb the water from the bowl). Continue to stir the chocolate until fully melted. (You can also melt in the microwave, use short 10 second increments, stirring after each.)
• Pour the melted chocolate over the quinoa mixture and combine until everything is coated in chocolate. Spread the mixture onto the cookie sheet and spread it out into one layer, separating out the cashews so the clumps aren't too big. Sprinkle with the addition tablespoon of coconut and cranberries for a prettier look. Place the pan in the refrigerator or freezer for the chocolate to harden. Once the chocolate has hardened, scrape off the pan with a thin spatula, and break up the pieces as desired.
• Serve as a snack, or sprinkle over yogurt or ice cream.

CASHEW BUTTER CRUNCH

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.

CHOCOLATE CRUNCH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

CASHEW MACADAMIA CRUNCH

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.