Best 11 Cashew Nut Crunch Recipes

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Craving a sweet and crunchy treat? Look no further than the cashew nut crunch, a delectable confection that combines the nutty flavor of cashews with the sweetness of sugar and butter. This irresistible dessert is perfect for any occasion, whether you're hosting a party or simply looking for a delightful snack to satisfy your sweet tooth. With its simple ingredients and easy-to-follow instructions, the cashew nut crunch is a must-try for both novice and experienced bakers alike. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Here are our top 11 tried and tested recipes!

AMISH CASHEW CRUNCH



Amish Cashew Crunch image

An Amish Holiday Candy Classic. Just Mix, Cool, Chill & Crunch!

Provided by Kevin Williams

Categories     Dessert

Number Of Ingredients 4

1 cup butter
1 cup granulated sugar
1 tbsp light corn syrup
2 cup cashews

Steps:

  • 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.

CASHEW CRUNCH



Cashew Crunch image

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

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

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.

CASHEW BUTTER CRUNCH



Cashew Butter Crunch image

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

Provided by Land O'Lakes

Categories     Toffee     Butter     Cashew     Nut     Dairy     Candy     Dessert

Yield 24 pieces

Number Of Ingredients 4

1 cup sugar
1 cup Land O Lakes® Butter
1 tablespoon light corn syrup
1 1/2 cups salted cashew pieces *

Steps:

  • Line 15x10x1-inch baking pan with aluminum foil. Set aside.
  • 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.
  • Spread to 1/4-inch thickness on prepared pan. Cool completely; break into pieces.

Nutrition Facts : Calories 180 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 160 milligrams, Carbohydrate 14 grams, Fiber

NAT'S BUTTERY CASHEW CRUNCH



Nat's Buttery Cashew Crunch image

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

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

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

CASHEW NUT CRUNCH



Cashew Nut Crunch image

This is a holiday favorite for gift giving. I coarsely chop some of the candy to sprinkle over ice cream. The remained I break into pieces and dip in melted chocolate to serve alongside. -Rose Randall, Derry, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 pounds.

Number Of Ingredients 7

1 tablespoon plus 1 pound butter, divided
2 cups sugar
1/4 cup water
2 tablespoons light corn syrup
2 cups cashews, coarsely chopped
1/2 cup milk chocolate or vanilla or white chips, melted
1/4 teaspoon shortening

Steps:

  • Grease two baking sheets using 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, water, corn syrup and remaining butter. Cook and stir until the sugar is dissolved. Bring to a boil over medium heat; cook until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from the heat; stir in the cashews. Quickly pour onto prepared pans. Spread with a buttered metal spatula. Cool on wire racks., Coarsely chop half of the candy and store in an airtight container. Use as an ice cream topping. Break remaining candy into pieces. Melt chocolate chips and shortening in a heavy saucepan or microwave at 70% power; stir until smooth. Dip one end of each candy piece into melted chips. Place on a waxed paper-lined baking sheet to dry. Store in an airtight container.

Nutrition Facts :

CASHEW CANDY CRUNCH SUNDAE



Cashew Candy Crunch Sundae image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup corn syrup
1 1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raw cashews, unsalted
2 tablespoons butter
Vanilla ice cream

Steps:

  • Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.
  • The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours.
  • Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.

CASHEW HONEY CRUNCH



Cashew Honey Crunch image

Sweet and salty, creamy and crunchy.

Provided by Balancing Cinderella Recipes

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h36m

Yield 18

Number Of Ingredients 11

1 cup all-purpose flour
½ cup butter, softened
¼ cup white sugar
½ teaspoon sea salt
1 cup butter, softened
½ cup brown sugar
⅓ cup honey
1 ½ teaspoons sea salt
½ teaspoon pure vanilla extract
¼ cup heavy whipping cream
1 ½ cups salted cashews

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch glass baking pan with parchment paper.
  • Combine flour, 1/2 cup butter, white sugar, and 1/2 teaspoon salt in a bowl. Press crust mixture into the bottom of the prepared pan.
  • Bake in the preheated oven until crust is golden brown, about 20 minutes. Let cool.
  • Clip a candy thermometer to the side of a saucepan over medium-high heat. Melt 1 cup butter in the saucepan. Add brown sugar, honey, 1 1/2 teaspoon sea salt, and vanilla extract. Cook and stir until mixture reads 220 degrees F (104 degrees C) on the thermometer, 2 to 3 minutes.
  • Stir heavy cream slowly into the honey mixture. Add cashews. Cook, stirring occasionally, until mixture begins to harden and reads 238 degrees F (114 degrees C), 4 to 5 minutes. Pour topping over the crust. Let cool until firm to the touch, at least 1 hour. Lift out of the pan and cut into 1-inch pieces.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 23.1 g, Cholesterol 45.2 mg, Fat 21.9 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 11.5 g, Sodium 381 mg, Sugar 14.5 g

CASHEW MACADAMIA CRUNCH



Cashew Macadamia Crunch image

This is an easy candy to make. The recipe is originally from Hersheys. Nuts can be salted or unsalted.

Provided by cando

Categories     Dessert

Time 25m

Yield 1 1/2 lbs

Number Of Ingredients 6

2 cups hershey's milk chocolate chips
3/4 cup cashews, coarsely chopped
3/4 cup macadamia nuts, coarsely chopped
1/2 cup butter, softened
1/2 cup sugar
2 tablespoons light corn syrup

Steps:

  • Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
  • Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
  • Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. About 1-1/2 pounds candy.

Nutrition Facts : Calories 1960, Fat 155.2, SaturatedFat 58.6, Cholesterol 171.4, Sodium 925.6, Carbohydrate 143.3, Fiber 9.1, Sugar 100.5, Protein 19.3

BUTTERY CAYENNE CASHEW CRUNCH



Buttery Cayenne Cashew Crunch image

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

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

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

BUTTERY CAYENNE-CASHEW CRUNCH



Buttery Cayenne-Cashew Crunch image

Categories     Candy     Nut     Cashew     Spice     Bon Appétit

Yield Makes 1 1/3 pounds

Number Of Ingredients 7

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

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.

COCONUT-CASHEW CRUNCHERS



Coconut-Cashew Crunchers image

Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 22

Number Of Ingredients 10

1 cup packed brown sugar
1 cup granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
1 1/2 cups chopped cashews

Steps:

  • Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
  • Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
  • Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g

Tips:

  • Use fresh cashews. Stale cashews will not have the same crunch or flavor.
  • Roast the cashews before using them. This will help to bring out their flavor and make them more crunchy.
  • Use a variety of spices and seasonings. This will give your cashew crunch a unique flavor.
  • Be careful not to overcook the cashews. If they are overcooked, they will become tough and chewy.
  • Let the cashew crunch cool completely before storing it. This will help to prevent the cashews from becoming soggy.

Conclusion:

Cashew crunch is a delicious and versatile snack that can be enjoyed on its own or used as a topping for other dishes. It is a good source of protein, fiber, and healthy fats. With so many different recipes to choose from, you are sure to find a cashew crunch that you love.

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