Cashew Butter Crunch

Cashew Butter Crunch
134
13 Reviews
Homemade toffee that will make sure no one will have to dig to the bottom of the bowl to find the cashews!
10 min
Prep Time
1:30
Total Time
24 pieces

Ingredients

1 cup
sugar
1 cup
Land O Lakes® Butter
1 tablespoon
light corn syrup
1 1/2 cups
salted cashew pieces*
 
*Substitute 1 1/2 cups your favorite salted nuts.

Directions

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

Recipe Tips

Nutrition Facts (1 piece)

Calories
180
Cholesterol
25mg
Carbohydrates
14g
Protein
2g
Fat
14g
Sodium
160mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

Hi Cathy, there is no need to refrigerate. Just store in a container with a tight fitting lid at room temperature.

Rating

How long does the candy last? Does it require refrigeration?

Test Kitchen Comment
From: mallory
Hi Cathy, there is no need to refrigerate. Just store in a container with a tight fitting lid at room temperature.
Posted December 01, 2015

Rating

Hi Liz, Some recipes call for baking soda and some do not. This particular recipe does not and has a slightly different texture than regular toffee. Hope this helps!

Rating

Why no baking soda? Doesn't this help created the bubbles in the brittle? TIA

Test Kitchen Comment
From: mallory
Hi Liz, Some recipes call for baking soda and some do not. This particular recipe does not and has a slightly different texture than regular toffee. Hope this helps!
Posted December 31, 2014

Rating

I was looking for a recipe to make myself as the price of buying it ready-made is getting outragous! A friend tried your recipe and it is right on the money! Thanks for the recipe!

Rating

Mary, A toffee mixture like this one can sometimes separate during cooking, leaving a buttery-looking layer on the surface and a thicker mixture underneath, because the emulsion of water and fat breaks. The liquid in the candy becomes steam when cooking, and if too much evaporates the ratio of fat and liquid causes the mixture to separate. This can be hard to predict and prevent. But, you can usually fix it by carefully adding 1 tablespoon at a time of hot water to the hot candy mixture and stirring it. The mixture should "come together" and not have the greasy layer you mention. Candies, like this one, that are cooked to a high temperature are fragile at that temperature and so be careful as you pour it onto the pan because it can possibly separate at that time as well. I, too, love this recipe. Hope this information will help you in your candy making.!

Rating

I love this except for the grease. Why is there so much grease/butter when I poor onto the pan?

Test Kitchen Comment
From: Cindy
Mary, A toffee mixture like this one can sometimes separate during cooking, leaving a buttery-looking layer on the surface and a thicker mixture underneath, because the emulsion of water and fat breaks. The liquid in the candy becomes steam when cooking, and if too much evaporates the ratio of fat and liquid causes the mixture to separate. This can be hard to predict and prevent. But, you can usually fix it by carefully adding 1 tablespoon at a time of hot water to the hot candy mixture and stirring it. The mixture should "come together" and not have the greasy layer you mention. Candies, like this one, that are cooked to a high temperature are fragile at that temperature and so be careful as you pour it onto the pan because it can possibly separate at that time as well. I, too, love this recipe. Hope this information will help you in your candy making.!
Posted July 25, 2013

Rating

A couple of questions come to my mind. Humidity - the humidity of the day you make a candy like this one can make a difference on how sticky the candy is. Also, it is very important to cook the candy mixture to 310 degrees F. on the candy thermometer. If you dropped some of the mixture into cold water it should form hard brittle strands almost immediately. The candy mixture may not have been cooked to a high enough temperature. So, I wonder if you should test your candy thermometer to make sure if it is registering the temperature correctly. Place the thermometer into boiling water and check to see that it registers 212 degrees F.

Rating

I made this recipe and it came turned out like mush (several times). I can't figure out what I did wrong. Can someone please help. The first couple of times I made it, it turned out delicious. But I don't know what went wrong? Can someone help please?

Test Kitchen Comment
From: Cindy
A couple of questions come to my mind. Humidity - the humidity of the day you make a candy like this one can make a difference on how sticky the candy is. Also, it is very important to cook the candy mixture to 310 degrees F. on the candy thermometer. If you dropped some of the mixture into cold water it should form hard brittle strands almost immediately. The candy mixture may not have been cooked to a high enough temperature. So, I wonder if you should test your candy thermometer to make sure if it is registering the temperature correctly. Place the thermometer into boiling water and check to see that it registers 212 degrees F.
Posted January 09, 2013

Rating

I tried another recipe and had to through away the 2 batches I made because of burnt nuts. Follow this one exactly and it's perfect every time! Warning: Very Addicting:)

Rating

This is my gift @ Christmas for all family & friends. I'm already getting requests, and it's only the 5th of December, for this years batches. I place each batch in a Christmas tin & hand out as needed. Been making this for years, we love it!

Rating

I made this receipe and became one of my favorites,I have also used almonds (sliced) !

Rating

I make this every year now and people can't get enough of it! I usually end up making about 5 batches ... also makes a great gift when put in a dish and wrapped with cellophane and tied with a bow!

Rating

I made this recipe today and it is a keeper. Very good and not difficult although you do have to allow the time to do it right. I did add vanilla as similiar recipes without vanilla seemed a little flat. I used salted butter, doubled the recipe, and added 2 teaspoons of vanilla.

Rating

This is one of the best candies I've eaten. Just break into bite size pieces, serve on a pretty plate, and watch it disappear.

Rating

Delicious and it freezes well.

Rating

I also make this every year at Christmas. We like the fact that it isn't like a peanut brittle in 2 ways. Taste completely different with cashews and the texture of the candy is much easier to eat. My husband LOVES IT!! I usually have to make about 2 or 3 batches each Christmas. or no one else would get any,lol.

Rating

I discovered this recipe several years ago while looking for something different for the Christmas holidays. It has become a tradition that keeps everyone clamoring for more of this buttery goodness. Candy making takes patience. DO NOT try to rush the cooking time by turning up the heat. Anything this delicious and full of cashews is worth the time to make it right!

Rating

I made this candy for the first time three years ago and I fell in love with it, now I make it every Christmas for my Family and friends, and I'm also planning to make it to sell at a local Christmas Bazarr. It's so easy to make,and unlike other Peanut Brittles, it does not stick to your teeth, even my Family members with denturs can eat it with no problem.

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