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    RUM BUTTER CASHEWS


    Source of Recipe


    Aunt Saunny

    1 cup granulated sugar
    1/4 cup rum
    2 cups whole, unsalted cashews
    2 ounces butter

    Generously oil a baking sheet & set aside. Bring the sugar & rum to a boil in a medium saucepan. Cook for 3 minutes, until candy thermometer reads 234 degrees F. Remove from heat & add the cashews, stirring constantly to coat with syrup. The sugar will become white & grainy after about 30 seconds. Return saucepan to heat & re-melt sugar, adding a few drops of water if needed. Watch carefully, do not burn. When the syrup has turned a rich caramel color, about 2 minutes, & the nuts sound hollow at the tap of a spoon, remove from heat & stir in butter.
    Transfer mixture to oiled baking sheet, spreading out in one layer, separating any pieces that are stuck together. Cool completely. Store airtight

 

 

 

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