Recipe courtesy of Gina Neely and Pat Neely
Cashew Candy Crunch Sundae
Total:
1 hr 50 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 50 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Special equipment: Candy thermometer

Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.

The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours.

Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.

Cook's Note

A silicone mat would work best to avoid a sticky clean-up.

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