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Nat's Buttery Cashew Crunch

Rated as 4.84 out of 5 Stars

"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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19 m servings 178
Original recipe yields 24 servings (2 pounds)


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  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.

Nutrition Facts

Per Serving: 178 calories; 13.1 14.9 1.9 20 28 Full nutrition

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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 ...

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...

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 ma...

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...

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...

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 fo...

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 ...

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

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 :)