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Recipe Servings: 1 batch Description: Satisfies anyone's sweet tooth Allergens: Beet, Cashew, Corn, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Miscellaneous, Nut, Sugar, Sugar cane, Sulfites, Tree nut Ingredient List:

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

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Instructions: 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 degress on a candy thermometer (about 30 minutes). Take pan off heat and stir in cashews. 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 sized pieces and store in an airtight container.
Member Feedback: NOSOUP4U said on October 27th, 2008 06:36 PM :
Instead of the corn syrup, do you think you could use molasses or honey?


Miscellaneous: Created: August 14th, 2007
Last Updated: August 14th, 2007
Source of Recipe: Denise Smith
Filed Under: Desserts




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