Cashew Candy Crunch Sundae

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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1/2 cup corn syrup

1 1/2 cups sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup raw cashews, unsalted

2 tablespoons butter

Vanilla ice cream


Special equipment:
Candy thermometer
  1. 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.
  2. 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.
  3. 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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