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Chocolate Cashew Buttercrunch Recipe

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This recipe for Chocolate Cashew Buttercrunch, by , is from The Cosgrove Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Beeman
Added: Monday, October 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For the buttercrunch:
1 cup butter
2 tbsp light corn syrup
2 tbsp water
1 cup sugar
1 cup finely chopped cashews


For the topping:
6 oz pkg (1 cup) semi-sweet chocolate chips
1/2 cup coarsely chopped cashews

Directions:
Directions:
Line jelly roll pan with foil; butter foil. In heavy 2-quart saucepan over medium heat, combine butter, corn syrup, water and sugar, stirring constantly until sugar dissolves and mixture boils. Using candy thermomemter, continue cooking to soft-crack stage (290 F), stirring only as needed to prevent sticking. Remove from heat. Quickly stir in 1 cup cashews. Pour mixture into prepared pan. Let stand 2 to 3 minutes to harden. Sprinkle with chocolate chips; let stand 2 minutes to soften. Spread evenly over buttercrunch. Sprinkle 1/2 cup cashews over chocolate. Refrigerate until chocolate is firm; break into pieces. Store in covered container. Makes 1 lb. 12 oz. candy.

Personal Notes:
Personal Notes:
A great recipe to make during the holidays and share with others.

 

 

 

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