*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
If I could give this recipe 10 stars I would. I made 4 generous gift bags out of a doubled recipe -- would have been 6 except we couldn't stop eating it! The doubled batch cost about 5.00 since broken cashews are a deal at the local discount store. I spent more on all the stuff of course but had plenty of everything left over to make more so that's a rounded guess. In terms of the process: The butter goes in after it is cooked so it is hard to mess up. A similar candy burned (on low) before reaching hard crack when I tried to double it because the extra cooking time was too much for the butter in the recipe. The Christmas Crunch doubled up with no problem. I poured the doubled batch into two jelly roll pans but wish I would have had slightly bigger surfaces so I could have spread it out just a little thinner. Also it took a long time for it to reach 280 degrees but went to 300 quickly after that -- so watch carefully toward the end. The best part is this is very no fuss. I didn't have to stand over it and it wasn't messy or time consuming (a few minutes on each end of the cooking process is all). The result is this sweet buttery crispy nutty treat! Can't wait to try it with pecans or almonds. Thank you Debbie for my new Christmas gift recipe!
Wow what an easy great-tasting recipe! I love that once you get the mixture up to the boil you can take a break and spare your arm the constant stirring. The only concern I had with this recipe is that with the quantities stated it doesn't even come close to filling the 10 x 15 pan so it spreads out into a thin layer that's kinda too thin on the ends to use as viable pieces once it's broken. I tried a triple batch too but that was too much. I'm thinking that a double batch would do the trick. I see lots of possibilites for this recipe though with other add-ins. Thanks so much for sharing it with us!:)
I really liked the flavor but it seemed to have a lot more chex pieces than nuts (the reason for 4 stars instead of 5) so I will definitely add more nuts the next time I make it. I think it would be great with other types of nuts and also with pretzels as others have suggested.
I tried this recipe b/c it got such high ratings. However it was the worst thing I've ever tasted. First of all it took SO long to boil to 300 degrees - about 45 minutes. In fact I made candied walnuts (which are also on this site and by the way are awesome!) while I was waiting for the temperature to sufficiently rise. Secondly when they were done they tasted stale and were so sticky on my teeth that I thought my fillings would be ripped out! Don't waste your time on this no matter how many 5-star entries it has received.
This was ok. It turned out very thick and hard. I think it needed some salt too. Sticks to your teeth--not a good gift for older people. Be prepared to wait a good 20 or so minutes for the mixture to heat to the 'hard ball stage'.
Okay..I WOULD have given this 5 stars but I made it TWICE and I couldn't get it to HARDEN!? It TASYES fabulous but I must be doing SOMETHING wrong(?) The second time I thought that I didn't boil it long enough the first time so I boiled it longer and it set a little but didn't get like peanutbrittle or anything (which I think it's supposed to(?) Anyway I am thinking my mistake is that I DON"T have a candy thermometer....however I am STILL gonna try it a 3rd time because it tastes WONDERFUL! (They say "Third's a charm")!:)
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