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Cashew Crickle Recipe

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This recipe for Cashew Crickle is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. Sugar
2/3 C. Light Corn Syrup
1/2 C. Water
3 Tbsp. Butter
1 tsp. Vanilla Extract
1/2 tsp. Baking Soda
2 C. Salted Cashews
Directions:
Directions:
In a large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, over medium heat until a candy thermometer reads 300º (hard-crack stage).
Remove from the heat; stir in butter, vanilla and baking soda. Stir in cashews.
Pour mixture into a greased 15" x 10" x 1" baking pan. Cool; break into pieces.
Number Of Servings:
Number Of Servings:
~2 pounds
Personal Notes:
Personal Notes:
It is important to use a candy thermometer to determine when this has reached the correct consistency. If you do not have a candy thermometer you can do a cold-water test. Drop a little of the candy mixture into a small bowl of very cold, but not ice cold, water. The candy should form hard, brittle threads in the water which will not soften when removed from the water. Use a fresh cup of cold water for each test.

 

 

 

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