Best 5 Cashew Macadamia Crunch Recipes
Indulge in a symphony of flavors with our delectable Cashew Macadamia Crunch! This irresistible treat combines the nutty richness of cashews and macadamias, coated in a luscious caramel glaze and sprinkled with a hint of sea salt. Each bite offers a delightful textural contrast between the crunchy nuts and the smooth, chewy caramel. Perfect for snacking, gifting, or adding a touch of elegance to your dessert table, this gourmet confection is sure to impress.
In this comprehensive guide, we'll take you on a culinary journey, presenting two enticing variations of the Cashew Macadamia Crunch recipe:
**Classic Cashew Macadamia Crunch:** Experience the timeless charm of the classic recipe, featuring a combination of roasted cashews and macadamias enveloped in a rich caramel coating. The addition of sea salt enhances the flavors, creating a harmonious balance of sweet and salty.
**Chocolate Cashew Macadamia Crunch:** Elevate your taste buds with the decadent Chocolate Cashew Macadamia Crunch. This variation introduces rich, dark chocolate, melting seamlessly with the caramel glaze, resulting in an irresistible symphony of flavors. The combination of chocolate and nuts creates a delightful indulgence that will satisfy even the most discerning palate.
Whether you prefer the traditional charm of the Classic Cashew Macadamia Crunch or the indulgent richness of the Chocolate Cashew Macadamia Crunch, we've got you covered. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure that will leave you craving more!
CASHEW MACADAMIA CRUNCH
This is a great recipe I tried it and I liked it a lot- It has chocolate, nuts, butter and sugar and corn syrup. If you like all these things you better make a double batch. So ,so good.
Provided by Pat Duran
Categories Candies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Line a 9-inch square pan with foil; extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips and coconut. Combine cashews, macadamia nuts, butter, sugar and corn syrup in a 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 medium golden brown, about 10 minutes. 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.
NAT'S BUTTERY CASHEW CRUNCH
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
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
ROSEMARY ROASTED CASHEWS
This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.
Provided by Ina Garten
Categories appetizer
Time 15m
Yield approximately 3 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
CASHEW CANDY CRUNCH
I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. -Jim Merchant, Vinton, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/4 pounds.
Number Of Ingredients 6
Steps:
- Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
CASHEW CRUNCH
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
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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your Cashew Macadamia Crunch.
- Toast the nuts before using them. This will bring out their flavor and make them more crunchy.
- Don't overcrowd the pan when cooking the nuts. This will prevent them from cooking evenly.
- Stir the nuts frequently while cooking. This will help them to brown evenly.
- Let the nuts cool completely before adding them to the chocolate mixture. This will prevent the chocolate from seizing.
- Use a high-quality chocolate. This will also make a big difference in the flavor of your Cashew Macadamia Crunch.
- Store the Cashew Macadamia Crunch in an airtight container in a cool, dry place. It will keep for up to 2 weeks.
Conclusion:
Cashew Macadamia Crunch is a delicious and easy-to-make candy that is perfect for any occasion. It is also a great gift idea. With its crunchy texture and sweet, nutty flavor, Cashew Macadamia Crunch is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat to make, give Cashew Macadamia Crunch a try. You won't be disappointed!
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