Nat's Buttery Cashew Crunch

Nat's Buttery Cashew Crunch

30 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    14 m
  • Ready In

    19 m
Recipe by  Natalie

“My Cashew Crunch is so buttery, it just melts in your mouth. My family calls this candy 'addictive', and you'll see why. Use any choice of nuts, and enjoy! You will never buy store bought brittle again.”

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Adjust Servings

Original recipe yields 2 pounds



  1. Generously butter or grease a large baking sheet, and set aside.
  2. In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
  3. Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.

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Reviews (30)

Rate This Recipe


Incredibly rich. Very easy to make. The taste is mouth-watering and addicting. I gave this 4-stars, however, because of the texture and consistency. Either I did not use the correct pan size or my proportions were off, because the consistency did not turn out how I expected. It was soft and there were not enough cashews...certain portions of the pan were just sugar/butter solidified. (I, like another reviewer, expected a brittle. Ended up taking their suggestion and refridgerated for a few minutes.)



This was amazing. My husband and son couldn't get enough of it. We bought some cashew crunch from the local Amish store and this was exactly the same. Thanks so much. I will definitely be making this again.



Tasted great. Like others have posted though, it wasn't a crunch. It was chewy. I even put it in the fridge like another poster suggested. Maybe it needs to be heated to a higher temp? I'll try that next time.

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Amount Per Serving (24 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 14.9 g
  • 5%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 28 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Almond Crunch


next recipe:

Caramel Cashew Crunch Bars