Great Gift: Cashew Crunch
This little treat graced our Thanksgiving table as a yummy take-home gift for each guest. Some of the little bags did not make it from the table! They were a hit!
So easy to make, and sooooo delicious! Cashew Crunch is such a crowd pleaser that I am using it as a little gift for my cookie exchange guests to take home too. Cashew Crunch would make a wonderful hostess gift. And what bus driver, mailman, or thoughtful person in your life wounln’t want a special thank you!
2 cup sugar
1 lb butter, plus 1TBS butter to grease sheet pan
1/4 cup water
2 TBS light corn syrup
2 cups lightly salted cashews
1/2 cup milk chocolate melts (use good quality), melted
*bowl of ice water- keep a bowl of ice water near you so if you accidentally get some of the toffee on your hands you can submerge them and stop the burn. Always err on the side of caution!
Grease 2 sheet pans with 1TBS butter. I use large 1/2 sheets.
Cut 1lb butter into chunks. In a heavy saucepan, combine sugar, butter, water and corn syrup. Stir until butter melts and sugar dissolves. Using a candy themometer, bring to a boil and cook stirring constantly until themometer reads 300 degrees. Caramel will be a dark amber.
Pour out onto 2 greased sheet pans and spread with a buttered spatula. Cool completely.
When cooled, use the tip of the knife and break up cashew crunch.
Remove cashews to parchemnt paper (or waxed paper).
In a microwave-proof bowl heat chocolate melts on 30% power in 30 second intervals, stirring each time, until chocolate is melted.
Drizzle chocolate over cashew crunch using a spoon. (I drizzled half of the cashew crunch and left the other plain. Then when I bagged them I used half chocolate and half plain.)
Let harden completely and put in bags or store between parchment paper in an airtight container.
I bought little ornaments to tie on each bag for extra pizazz!
I want my friends to have something sweet to eat and something for their tree to remember our fun day!
I am joining Michael at Designs by Gollum, for Foodie Friday. Visit Michael for oodles of great recipes and pictures to go along with them!