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Nat’s Creamy Cashew Crunch” – smoother and easier to read at 27 characters.


1 cup unsalted butter

1 ¼ cups white sugar

¼ teaspoon salt

1 tablespoon light corn syrup

10 ounces cashews


Butter or grease a large baking sheet generously.

In a saucepan over medium heat, melt the butter, and then add the sugar, salt, and corn syrup. Stir until the butter has melted. Add the cashews and increase the heat to high. Cook until the mixture reaches 300 to 310 degrees F (149 to 154 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Occasionally stir the cashews with a long-handled wooden spoon to avoid burning them.

Pour the mixture onto the prepared baking sheet. After about 10 minutes, the candy can be broken into pieces.


You may use any nuts of your choice besides cashews.

Cooking Time

Prep Time:5 mins
Cook Time:15 mins
Additional Time:10 mins
Total Time:30 mins
Yield:2 pounds

Nutrition Facts

178 Calories

13g Fat

15g Carbs

2g Protein