Butter Rum Cashews Ingredients
1 cup granulated sugar
3/4 cup rum
2 cups cashews, whole and unsalted
2 ounces butter Instructions
Generously oil a baking sheet and set aside.
Bring the sugar and rum to boil in a saucepan. Cook for 3 minutes, until candy
thermometer reads 234 degrees F.
Remove from heat and add the cashews, stirring constantly to coat with syrup.
The sugar will become white and grainy after about 30 seconds.
Return saucepan to heat and re-melt sugar, adding a few drops of water if needed.
Watch carefully - do not burn.
When the syrup has turned a rich caramel color, about 2 minutes, and the nuts
sound hollow at the tap of a spoon, remove from heat and stir in butter.
Transfer mixture to prepared baking sheet, spreading out in one layer, separating
any pieces that are stuck together.
Store airtight for 2 weeks.
Yield: 2 cups
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Nut and Seed Recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.