Buttery Cayenne Cashew Crunch Recipes

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BUTTERY CAYENNE CASHEW CRUNCH

A buttery sweet nut brittle candy with a mild heat after the sweet. Not as hard as many brittles, it's very easy on the teeth. Got this from a magazine (can't remember which one). Made it for xmas gifts and it was a big hit. Mmmm, sweet and spicy buttery goodness...

Provided by Kitsune

Categories     Candy

Time 20m

Yield 1 1/3 pounds, 4-6 serving(s)

Number Of Ingredients 7



Buttery Cayenne Cashew Crunch image

Steps:

  • Butter a non-stick baking sheet.
  • Combine all ingredients in a large non-stick skillet.
  • Stir over low heat until butter melts and sugars dissolve.
  • Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens, and begins to mass together (foams), about 5 minutes.
  • Immediately pour out onto prepared baking sheet, spreading evenly.
  • Cool completely. Break into pieces.

Nutrition Facts : Calories 813.3, Fat 60.6, SaturatedFat 24.5, Cholesterol 76.3, Sodium 596.5, Carbohydrate 65.3, Fiber 2.2, Sugar 43.2, Protein 10.8

2 cups whole salted cashews
10 tablespoons unsalted butter
1/2 cup sugar
1/4 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon cayenne pepper (OR 1 teaspoon chipotle chile pepper)
1/4 teaspoon salt

NAT'S BUTTERY CASHEW CRUNCH

My Cashew Crunch is so buttery, it just melts in your mouth. My family calls this candy 'addictive', and you'll see why. Use any choice of nuts, and enjoy! You will never buy store bought brittle again.

Provided by Natalie

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 19m

Yield 24

Number Of Ingredients 5



Nat's Buttery Cashew Crunch image

Steps:

  • Generously butter or grease a large baking sheet, and set aside.
  • In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
  • Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.9 g, Cholesterol 20.3 mg, Fat 13.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.9 g, Sodium 27.7 mg, Sugar 11.2 g

1 cup unsalted butter
1 ¼ cups white sugar
¼ teaspoon salt
1 tablespoon light corn syrup
10 ounces cashews

BUTTERY CAYENNE-CASHEW CRUNCH

Categories     Candy     Nut     Cashew     Spice     Bon Appétit

Yield Makes 1 1/3 pounds

Number Of Ingredients 7



Buttery Cayenne-Cashew Crunch image

Steps:

  • Butter nonstick baking sheet. Combine all ingredients in large nonstick skillet. Stir over low heat until butter melts and sugars dissolve. Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens and begins to mass together, about 5 minutes. Immediately pour out onto prepared baking sheet, spreading evenly. Cool completely. Break into pieces.

2 cups whole salted cashews
10 tablespoons (1 1/4 sticks) unsalted butter
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 tablespoon light corn syrup
1 teaspoon cayenne pepper
1/4 teaspoon salt

CASHEW BUTTER CRUNCH

Make and share this Cashew Butter Crunch recipe from Food.com.

Provided by Heidi Swanson

Categories     Candy

Time 35m

Yield 1 lb., 1 serving(s)

Number Of Ingredients 4



Cashew Butter Crunch image

Steps:

  • In 2 quart sauce pan combine sugar, butter and corn syrup.
  • Cook over low heat, stirring occasionally until candy thermometer reaches 290.
  • About 25-30 minutes.
  • Remove from heat, stir in cashews.
  • Spread 1/4" thickness on a waxed paper lined jellyroll pan.
  • Cool completely, break into pieces.
  • Store in air tight container.

Nutrition Facts : Calories 3643.4, Fat 279.4, SaturatedFat 135.4, Cholesterol 488.1, Sodium 2636.4, Carbohydrate 284.2, Fiber 6.2, Sugar 216.1, Protein 33.4

1 cup sugar
1 cup butter (no substitutes)
1 tablespoon light corn syrup
1 1/2 cups salted cashew pieces

CASHEW CRUNCH

Folks can't stop eating buttery, brittle-like candy. Try using almonds or your favorite nut in place of the cashews as an equally tasty alternative.-Kim Croft, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/4 pounds.

Number Of Ingredients 7



Cashew Crunch image

Steps:

  • Line a 15x10x1-in. pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, brown sugar, corn syrup, cayenne, salt and remaining butter. Cook and stir until sugar is dissolved., Add cashews and bring to a boil; cook and stir until a candy thermometer reads 280° (soft-crack stage), about 6 minutes., Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 182 calories, Fat 14g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 176mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

2 teaspoons plus 10 tablespoons butter, divided
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon light corn syrup
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups salted cashews

CARAMELIZED CASHEWS WITH CAYENNE

Provided by Lora Zarubin

Categories     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Oscars     Cashew     Poker/Game Night     Shower     Party     Maple Syrup     Bon Appétit     Small Plates

Yield Makes 2 cups

Number Of Ingredients 6



Caramelized Cashews with Cayenne image

Steps:

  • Preheat oven to 350°F. Spray sheet of foil with nonstick spray; set aside. Lightly spray rimmed baking sheet with nonstick spray. Toss cashews and all remaining ingredients in medium bowl. Spread cashew mixture evenly in single layer on prepared sheet.
  • Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes. Immediately pour nut mixture out onto foil, spreading evenly. Cool 10 minutes, then separate and break apart any nut clusters. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Nonstick vegetable oil spray
2 cups unsalted natural cashews (about 10 ounces)
1/4 cup pure maple syrup (preferably Grade B)
1 1/2 teaspoons cumin seeds
1 teaspoon fine sea salt
1/2 teaspoon cayenne pepper

CASHEW CANDY CRUNCH

I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. -Jim Merchant, Vinton, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/4 pounds.

Number Of Ingredients 6



Cashew Candy Crunch image

Steps:

  • Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

1 tablespoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 cup water
2-1/2 cups unsalted cashew halves
1/4 teaspoon baking soda

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