Cashew Crunch Recipe
1 cup butter
1 cup granulated sugar
1 tablespoon light corn syrup
2 cups cashews
Lightly butter a cookie sheet.
In a heavy pan cook and stir the butter, sugar and corn syrup over low heat
until the butter is melted and the mixture comes to a boil. Cook until it starts
to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
Remove from heat. Quickly stir in cashews. Pour out onto prepared cookie sheet.
Cool completely. Break up into pieces. Store in airtight container.
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