Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Cashew Butter Crunch




Source of Recipe


landolakes.com


List of Ingredients




1 cup sugar
1 cup LAND O LAKES® Butter
1 tablespoon light corn syrup
1 1/2 cups salted cashew pieces

Recipe



Combine sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (9 to 11 minutes). Reduce heat to medium-low; cook, stirring occasionally, until candy thermometer reaches 310°F or small amount of mixture dropped into ice water forms brittle strands (40 to 50 minutes). Remove from heat; stir in cashews.



Spread to 1/4-inch thickness on aluminum foil-lined 15x10x1-inch jelly-roll pan. Cool completely; break into pieces.



*Substitute 1 1/2 cups your favorite salted nuts.