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Thread: Amish cashew crunch

  1. #1
    Join Date
    Jul 2008
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    Talking Amish cashew crunch

    Hi
    I was just at a craft fair and got chocolate diped Amish Cashew Crunch.
    and i would love a recipe for this for xmas..
    Thanks
    Tiffany

  2. #2
    Join Date
    Jun 2006
    Location
    Iowa Park, Texas
    Posts
    21,257

    Default Re: Amish cashew crunch

    Tiffany, I don't know if this is like it. But, I made this cashew brittle today, and you could dip it in chocolate if you wanted! lol

    Cashew Brittle

    2 sticks salted butter (no substitutions)
    1 cup sugar
    1 Tbsp light corn syrup
    1-1/2 cups cashews ( whole, halves or pieces - salted or unsalted)

    Line a baking sheet with a lightly buttered piece of waxed paper, set aside. In a heavy medium sized saucepan, heat the butter, sugar and corn syrup on medium low heat. Stir occasionally and heat until temperature reaches 290 on a candy thermometer (about 30 minutes). Take pan off heat and stir in cashew. Pour mixture out onto the waxed paper lined pan, and spread the candy out across the pan. Let it cool in the pan for 10 minutes, then in the fridge for 5 more minutes before peeling off the waxed paper. Break into bite size pieces and store in and airtight container.
    "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

  3. #3
    Join Date
    Jun 2006
    Location
    Central NY
    Posts
    503

    Default Re: Amish cashew crunch

    Amish Cashew Crunch

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

    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.

    ******************************************************************
    And here is a really interesting post from another board...

    Recipe(tried): Amish Cashew Crunch
    Board: Recipelink.com

    When the Amish moved into our area, I found myself having two wonderful friends...that baker and candy maker. My friend Edna shared her mother's cookbook with me. It was in a leather bound book and was all handwritten. It had all the amish recipes in it. I asked her if I could copy it and she said that I could BUT, I had to promise that I would not make any of the recipes, especially the candy recipes, until all the Amish were gone again from this area. The cashew crunch recipe was in this book. I noticed on a series of posts that there were numerous ideas about making cashew crunch. Since her daughter, Alma, was the candy maker in the community I watched her make cashew crunch many times.

    She used one cup of butter melted in the pan then added one cup of sugar and brought it to a boil until it was golden brown. She new exactly when it was ready. I'm not that good but, the candy should not be cooked over 290 degrees and not less! Then, add one cup of salted cashews. Stir and pour onto cookie sheet. You do not have to butter the sheet due to the amount of butter in the recipe. She scored the candy when it was starting to set. She left it in the pan for at least one hour. It would absorb the extra butter, it would be a nice golden brown and nice and crunchy.



    Deweydecimal
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  4. #4
    Join Date
    Jul 2008
    Location
    Dayton,Texas...USA
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    5,620

    Talking Re: Amish cashew crunch

    Yummy yummy yummy I got love in my tummy!!!!!
    Have you made time to listen to the birds today........

  5. #5
    Join Date
    Jul 2008
    Posts
    28

    Talking Re: Amish cashew crunch

    Hi
    Thanks so so Much for all you help
    Tiffany

  6. #6
    Join Date
    Jun 2006
    Location
    Long Neck, Delware
    Posts
    167

    Default Re: Amish cashew crunch

    I have a recipe nearly like this but without the light corn syrup - so I added it to my original recipe.
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