Nat's Buttery Cashew Crunch Recipe - Allrecipes.com
Nat's Buttery Cashew Crunch Recipe
  • READY IN 19 mins

Nat's Buttery Cashew Crunch

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 pounds Change Servings
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Directions

  1. Generously butter or grease a large baking sheet, and set aside.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 14 mins
  • READY IN 19 mins
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Reviews More Reviews

Dec 07, 2006

Incredibly rich. Very easy to make. The taste is mouth-watering and addicting. I gave this 4-stars, however, because of the texture and consistency. Either I did not use the correct pan size or my proportions were off, because the consistency did not turn out how I expected. It was soft and there were not enough cashews...certain portions of the pan were just sugar/butter solidified. (I, like another reviewer, expected a brittle. Ended up taking their suggestion and refridgerated for a few minutes.)

 
Dec 30, 2010

This was amazing. My husband and son couldn't get enough of it. We bought some cashew crunch from the local Amish store and this was exactly the same. Thanks so much. I will definitely be making this again.

 

38 Ratings

Dec 21, 2006

Tasted great. Like others have posted though, it wasn't a crunch. It was chewy. I even put it in the fridge like another poster suggested. Maybe it needs to be heated to a higher temp? I'll try that next time.

 
Dec 23, 2011

Very Good! I used a candy thermometer and brought it up to about 305*. It was very crunchy! I would stir more often than suggested, though. I had to stir almost constantly to keep the cashews from burning.

 
May 16, 2007

I used a candy thermometer and followed the recipe exactly. It turned out perfect!! Thanks for the great recipe Nat!!

 
Sep 14, 2005

Natalie is my daughter, and I'm not saying this stuff is out of this world for that reason. We all love when she makes this, it always goes pretty fast in the house. Best ever cashew crunch :)

 
Jul 29, 2009

WONDERFUL!! I don't trust candy thermometers-so I use the cold water test. I also put it in the fridge while it cools (mostly to keep my children from putting their fingers in it) have never had a problem with it turning out chewy as other reveiwers have. This is a wonderful recipe and VERY ADDICTIVE!! Thanks Nat!

 
Aug 23, 2012

Be careful! Nuts easily burn!

 

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Nutrition

  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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