Cashew Butter Crunch
Cashew Butter Crunch Image

Cashew Butter Crunch

Homemade toffee that will make sure no one will have to dig to the bottom of the bowl to find the cashews!

10 min
1 hr 30 min


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.

How to make

  1. STEP 1

    Line 15x10x1-inch baking pan with aluminum foil. Set aside.

  2. STEP 2

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

  3. STEP 3

    Spread to 1/4-inch thickness on prepared pan. Cool completely; break into pieces.


14Fat (mg)
25Cholesterol (mg)
160Sodium (mg)
14Carbohydrates (g)
<1Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  November 28, 2015

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

— says Cathy
Test Kitchen Comment December 01, 2015

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

— says mallory
  December 23, 2014

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

— says Liz to
Test Kitchen Comment December 31, 2014

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!

— says mallory
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