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

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Generously butter or grease a large baking sheet, and set aside.

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  • 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.

Nutrition Facts

178.3 calories; 1.9 g protein; 14.9 g carbohydrates; 20.3 mg cholesterol; 27.7 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/07/2006
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.) Read More
(18)
59 Ratings
  • 5 star values: 50
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/07/2006
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.) Read More
(18)
Rating: 4 stars
12/07/2006
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.) Read More
(18)
Rating: 5 stars
12/23/2011
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. Read More
(13)
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Rating: 5 stars
12/30/2010
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. Read More
(13)
Rating: 5 stars
10/26/2014
I've been making this Cashew Crunch for several years now. However I only use 1 cup of sugar and 2 cups of cashews. I melt the butter sugar and corn syrup and bring it to 290 degrees. Then quickly add the cashews and spread on the baking sheet. Use 2 forks to spread thin and you have to work quick! Delish! Read More
(9)
Rating: 5 stars
07/29/2009
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! Read More
(8)
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Rating: 4 stars
11/23/2011
I used the cold water test along with the thermometer and it still came out soft. After 10 minutes I put it in the fridge for an hour and it hardened up a bit...but no where near the amount for it to be called a crunch. Other than that it's absolutely delicious and everyone loved it. I just called it a Cashew Melt-in-your-mouth instead. Read More
(7)
Rating: 4 stars
12/21/2006
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. Read More
(7)
Rating: 5 stars
05/16/2007
I used a candy thermometer and followed the recipe exactly. It turned out perfect!! Thanks for the great recipe Nat!! Read More
(6)
Rating: 5 stars
09/15/2005
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:) Read More
(5)