Cashew Butter Crunch
  • 1 cup granulated sugar
  • 1 cup Butter
  • 1 tablespoon light corn syrup
  • 1 1/2 cups salted cashew pieces
  1. Combine sugar, butter and corn syrup in 2-quart saucepan.
  2. Cook over low heat, stirring occasionally, until butter is melted and mixture comes to a boil (8 to 10 minutes).
  3. Continue cooking, stirring occasionally, until candy thermometer reaches 290°F or small amount of mixture dropped into ice water forms brittle strands (25 to 30 minutes).
  4. Remove from heat; stir in cashews.
  5. Spread to 1/4-inch thickness on buttered 15x10x1-inch jelly-roll pan. Cool completely; break into pieces. Makes 2 dozen pieces (1 1/4 pounds).
I have two words to say on this yum and oh so good