Sugar Free Chocolate Cashew Crunch Recipes

SWEET AND SEA SALTY CHOCOLATE CASHEWS

Steps:

• Toast raw cashews either in the oven at 350°F for 10- 15 minutes or on the stovetop in a heavy-bottomed skillet, just until fragrant and starting to brown. Watch carefully and remove from heat right away.
• Melt the chocolate over, not in, simmering water or in the microwave, checking at 30 second intervals.
• Stir cashews into melted chocolate until well coated.
• Remove from the chocolate one at a time with a fork and transfer to a parchment paper-lined baking sheet.
• Lightly sprinkle with raw cane sugar or coconut palm sugar and sea salt.
• Let cool completely.
• Store in a cool, dry place, but not in the refrigerator (or the chocolate will "bloom.")
• Option: Make sea salty cashew clusters by stirring 1/4 cup chopped all natural marshmallows into the chocolate-cashew mix. Drop by small spoonfuls on to parchment paper lined baking sheet and sprinkle with sea salt.

SUGAR FREE CANDIED TOASTED COCONUT CASHEWS

Steps:

• Heat a large skillet/frying pan using medium heat. When the pan is hot, add your monk fruit sweetener, cinnamon, salt, water and vanilla extract and mix until combined. Allow to heat, stirring consistently.
• When the sweetener has dissolved, quickly add your cashews and mix very well, ensuring all cashews are coated in the mixture. Continue stirring the cashew mixture, until the liquid has started to crystallize onto the cashews.
• Remove from the pan and allow to cool for 1-2 minutes. Stir several times, to avoid clusters forming. Allow the cashews to cool completely, before tossing through the coconut flakes.
• Preheat oven to 250 degrees Fahrenheit. Line a large baking dish or tray with parchment paper and set aside.
• In a large mixing bowl, add your cashews, cinnamon, and salt and set aside.
• In a microwave-safe bowl or stovetop, melt your monk fruit sweetener with your water. Pour over your cashews and mix until all cashews are evenly coated.
• Spread your cashews on an even layer and bake for 45 minutes, stirring occasionally. Once cashews have just begun to crystallize, remove and allow to cool for 1-2 minutes, before stirring once again to avoid immediate overlarge clusters forming. Allow to cool completely, before coating in an extra tablespoon or two of monk fruit sweetener. Once cooled, toss through coconut flakes.

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.

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 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.