Food recipes
Nat's Buttery Cashew Crunch
Nat's Buttery Cashew Crunch Ingredients: butter, without salt sugars, granulated salt, table syrups, corn, light nuts, cashew nuts, raw Directions: Generously butter or grease a large baking sheet, and set aside. In a...
Nat's Buttery Cashew Crunch
Ingredients:
butter, without salt
sugars, granulated
salt, table
syrups, corn, light
nuts, cashew nuts, raw
Directions:
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.
Ingredients:
butter, without salt
sugars, granulated
salt, table
syrups, corn, light
nuts, cashew nuts, raw
Directions:
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.