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Cashew Crunch


  • 1 cup butter
  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 2 cups cashews


  1. Lightly butter a cookie sheet.
  2. 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.
  3. Remove from heat.
  4. Quickly stir in cashews.
  5. Pour out onto prepared cookie sheet.
  6. Cool completely.
  7. Break up into pieces.
  8. Store in airtight container.