Maple Cashew Crisps Recipes

MAPLE PECAN CRISPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the butter with the brown sugar and 3/4 cup of the white sugar. Mix in the vanilla and maple extract and beat for 1 minute. Beat in the egg until just blended. Add the pecans, mixing at low speed until the pecans are evenly distributed throughout the batter. Add the flour and mix at medium speed until the flour is thoroughly incorporated.
• Shape the dough into 1 1/2 inch to 2 inch balls. Roll the balls in the extra white sugar. Place the balls on ungreased cookie sheets leaving about 2 inches between balls. Flatten ball to about 1/4 inch thick with your hand or a cookie stamp. Bake cookies for 7 to 9 minutes or until the edges are slightly browned. Let cookies cool on baking sheet for 1 to 2 minutes before transferring them to a wire rack to finish cooling.

MAPLE APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
• Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

MAPLE-SPICE CASHEW BRITTLE

Steps:

• Grease a 15x10x1-in. pan with 1 teaspoon butter., In a microwave-safe 8-cup glass measuring bowl, mix sugar and corn syrup until blended. Microwave, uncovered, on high for 3 minutes; stir. Microwave, uncovered, on high 2-1/2 minutes longer. Stir in cashews, cinnamon, cayenne, salt and remaining butter., Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and maple flavoring (mixture will foam). Immediately pour into prepared pan, spreading with a metal spatula. Cool completely., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

MAPLE WALNUT CRISPS

Steps:

• Place crackers in a single layer in a parchment-lined 15x10x1-in. baking pan. Set aside., In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and syrup. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Stir in remaining ingredients. Spread evenly over crackers., Bake at 350° for 10-12 minutes or until top appears dry. Cool completely on a wire rack. Break into pieces. Store in an airtight container.

MAPLE CASHEW GOODIES

Steps:

• Place mini baking cups onto large baking sheet or jelly-roll pan; set aside.
• Microwave marshmallow creme and butter in large microwave-safe bowl on high, stirring once, until melted. Stir in maple flavoring until well mixed. Stir in powdered sugar until well mixed. Place mixture onto waxed paper; knead by hand until smooth dough forms.
• Shape dough into 36 [about 1/2 inch] balls. Place onto waxed paper.
• Combine chocolate chips and shortening in medium microwave-safe bowl. Microwave on high, stirring occasionally, until melted and smooth.
• Place one ball on small spoon; dip each maple ball into chocolate mixture. Place coated ball into each paper cup.
• Stir chopped cashews into remaining chocolate in bowl. Spoon about 1 rounded teaspoon cashew mixture over each ball, covering entire ball. Let stand until chocolate is set.
• Store between sheets of waxed paper in container with tight-fitting lid at room temperature up to 5 days.

MAPLE CASHEW CRISPS

Steps:

• Cream butter and sugar until light and fluffy.
• Add vanilla and egg and mix until combined.
• Stir in chopped cashew pieces.
• Add the flour and mix on low to form a soft dough.
• Place in fridge for at least 30 minutes to allow dough to firm up.
• Preheat oven to 375°.
• Form dough into 1 inch balls and roll in maple sugar.
• Place dough balls onto ungreased baking sheet and press a cashew half firmly into the top of each cookie.
• Bake for 12 - 15 minutes or until lightly browned.
• Allow to cool on baking sheet for a few minutes before transferring to a wire rack.