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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 25 |
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This is a holiday favorite for gift giving. I coarsely chop some of the candy to sprinkle over ice cream. The remained I break into pieces and dip in melted chocolate to serve alongside. Rose Randall, Derry, Pennsylvania Ingredients:
1 tablespoon plus 1 pound butter, divided |
2 cups sugar |
1/4 cup water |
2 tablespoons light corn syrup |
2 cups cashews, coarsely chopped |
1/2 cup milk chocolate or vanilla or white chips, melted |
1/4 teaspoon shortening |
Directions:
1. Grease two baking sheets using 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, water, corn syrup and remaining butter. Cook and stir until the sugar is dissolved. Bring to a boil over medium heat; cook until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from the heat; stir in the cashews. Quickly pour onto prepared pans. Spread with a buttered metal spatula. Cool on wire racks.
2. Coarsely chop half of the candy and store in an airtight container. Use as an ice cream topping. Break remaining candy into pieces. Melt chocolate chips and shortening in a heavy saucepan or microwave at 70% power; stir until smooth. Dip one end of each candy piece into melted chips. Place on a waxed paper-lined baking sheet to dry. Store in an airtight container. Yield: about 2 pounds.
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