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Heat to the hard crack stage of 300 to 310 degrees F or until a small amount of syrup dropped into cold water forms hard, brittle threads. Once you reach the hard crack stage remove from heat and add the cashews. Stir quickly to coat all the cashews. Pour into prepared pan and spread evenly as best you can.

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Lower heat and add butter and peanuts. Cook for about 5 minutes until the candy starts to turn brown and reaches 300F degree. Remove from the heat and add baking soda and vanilla. Pour candy mixture onto cookie sheet and spread thin. Allow to cool completely, then break into pieces. Amish Peanut Brittle.

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Preheat the oven and line a baking sheet with parchment paper. STEP 2. In a saucepan, combine sugar, butter, and corn syrup. Cook over medium heat until the mixture reaches 300°F (150°C). STEP 3. Remove from heat and stir in the cashews. Pour the mixture onto the prepared baking sheet and spread it out evenly.

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Lightly butter a cookie sheet. In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle. Remove from heat.

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Add the water, sugar, and light corn syrup to a large heavy saucepan. (The mixture will bubble up, so you will need to use at least a 2 1/2-quart sized pan.) Bring the mixture to a boil over medium-high heat. Stir occasionally with a wooden spoon.

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In a large heavy saucepan, combine the sugar, brown sugar, corn syrup, cayenne, salt and remaining butter. Cook and stir until sugar is dissolved. Add cashews and bring to a boil; cook and stir until a candy thermometer reads 280° (soft-crack stage), about 6 minutes. Immediately pour into prepared pan; spread with a metal spatula.

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Place all ingredients in heavy pan, cook stirring constantly over medium high heat with a wooden spoon until it reaches 300 degrees on a candy thermometer. Takes about 10 minutes or more. Immediately dump on to a wax paper lined cookie sheet ( I put pam on the wax paper also) and spread thinly.

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In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle. Remove from heat. Quickly stir in cashews. Pour out onto prepared cookie sheet.

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Directions. Generously butter or grease a large baking sheet. In a saucepan over medium heat, combine butter, sugar, salt, and corn syrup. Cook and stir until butter is melted. Stir in cashews and increase the heat to high. Cook until mixture reaches 300 to 310 degrees F (149 to 154 degrees C) on a candy thermometer, or until a small amount of.

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Spread the cashews out into a single layer on a baking sheet and toast for 12 minutes, until fragrant. Set them aside to cool. If your almond bark is in a single chunk, cut it into pieces and add to a microwave safe bowl. Mine came already partitioned into chunks which was handy. Microwave for 90 seconds, and stir.

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Quick and easy to make, its not just for holidays. A few ingredients a a little time you family and guests will think you slaved all day!!Join our Facebook g.

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Satisfy Your Cravings with Nat's Buttery Amish Cashew Crunch - Irresistible Crunchy Goodness with Premium Cashews!Indulge in the buttery, crunchy goodness of Nat's Buttery Amish Cashew Crunch. Made with premium cashews and coated in a luscious buttery caramel, this irresistible snack delivers a perfect balance of sweet and salty flavors. Whether enjoyed as a midday

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Looking for a sweet and buttery treat to satisfy your cravings? Look no further than Nat's Buttery Amish Cashew Crunch! In this tutorial, we'll show you how.

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How To Make amish cashew crunch. 1. in heavy pan cook and stir in butter, sugar, corn syrup. bring mixture to a boil. cook until it starts to turn golden brown. remove from heat quickly and stir in cashews. pour onto a lightly buttered cookie sheet. cool completely break into pieces.. store in a tight container.

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It's always welcome on the dessert table and everyone seems to want our recipe. As much as we love all things chocolate, a dessert like this is too good to pass up, and we can guarantee that it will satisfy a sweet tooth. INGREDIENTS 2 cups cashew halves 2 sticks unsalted butter 1 cup white sugar 1 tablespoon light corn syrup 1 teaspoon.