Amish cashew crunch is a delicious and crunchy confectionery treat with a toffee-like base embedded with cashews. It is a delightful homemade candy with a sweet, nutty flavor and satisfying crunch that makes it downright addictive!
Cashew crunch candy is often made to enjoy as a treat during the holiday season or as a homemade gift for friends and family. This easy-to-follow recipe, rooted in Amish tradition, involves precise cooking and a candy thermometer, making sure the toffee reaches the perfect golden brown color at the hard crack stage.
Jump to:
- Ingredients
- How to Make Amish Cashew Crunch
- Storage
- Making Cashew Crunch Without a Candy Thermometer
- Can I Substitute Cashews With Other Nuts?
- What Could I Use As a Substitute for Cashews If I Have a Nut Allergy?
- What is the Difference Between Brittle, Toffee, and Crunch?
- Can I Cut Back on the Amount of Butter?
- Amish Christmas Traditions
- More Amish Holiday Recipes
- Amish Cashew Crunch Candy
- 📖 Recipe Card
- Amish Cashew Crunch Recipe (Brittle)
Ingredients
Each ingredient in this cashew crunch recipe plays a specific role in creating the final product.
- Water - Helps dissolve the sugar and corn syrup so the toffee cooks evenly.
- Sugar - Forms the sweet, crunchy base of the cashew crunch.
- Light Corn Syrup (Karo) - Prevents crystals from forming and keeps the toffee smooth.
- Butter - Adds richness and flavor. More butter = slightly snappier texture. (I use salted butter.)
- Salted Cashews - Provide the salty, nutty crunch that makes this candy irresistible.
- Baking Soda - Creates tiny air bubbles for a lighter, crispier texture. (If you prefer a denser and more traditional toffee texture, you might choose to omit the baking soda.)
Together, these ingredients create a sweet, buttery, and crunchy Amish candy with a pleasant texture.
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How to Make Amish Cashew Crunch
- Preparation:
- Line a 13x18-inch baking sheet with parchment paper and set aside. If you prefer super thin toffee, you may need to use a larger pan or distribute some into another pan.
- Cooking Process:
- 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 ½-quart sized pan.)
- Bring the mixture to a boil over medium-high heat. Stir occasionally with a wooden spoon.
- Add the butter and cook the mixture, stirring occasionally, over medium-high heat, until it reaches the soft-crack stage (280 degrees F.) on a candy thermometer.
- Add Cashews:
- Once the temperature reaches approximately 280 degrees, slowly add the salted cashews to the mixture, and keep stirring continuously with a wooden spoon until it reaches the hard-crack stage (approximately 295 degrees F.)
- Aeration and Texture:
- Remove the pan from heat and immediately sprinkle the baking soda over the mixture. Working quickly, stir the baking soda into the mixture making sure to blend it well.
- Setting the Toffee:
- Pour the mixture onto the prepared baking sheet. Use a rubber spatula to quickly spread it evenly to the edges. (The mixture is very hot, so be careful!)
- Sprinkle with Coarse Salt:
- If you want a salty toffee, feel free to sprinkle a bit of coarse sea salt over the top after spreading it in the pan. Allow the brittle time to cool and harden at room temperature.
- Breaking Into Pieces:
- Once completely cooled, break the cashew crunch into bite-sized pieces or bars and enjoy. (I use a butter knife to stab the brittle and break it into pieces.)
Storage
Store cashew crunch in an airtight container at room temperature to maintain its delightful crispiness.
Making Cashew Crunch Without a Candy Thermometer
I highly recommend investing in a candy thermometer to make homemade toffee. However, you can make homemade candy without one. Testing for the soft crack stage without a candy thermometer involves using the cold water test method.
My mom always used the cold water test method. However, this method may require some practice to get a feel for the different stages. It's a traditional and effective way of determining the doneness of your candy without relying on a candy thermometer.
Hard Crack Stage Test (Cold Water Test):
- Prepare Cold Water:
- Place a cup of very cold water next to your stovetop. You can add an ice cube to ensure the water is cold.
- Boiling Cashew Crunch Mixture:
- As your cashew crunch mixture boils on the stovetop (it will probably take at least 15-20 minutes of cooking to reach the soft-crack stage), periodically drop a small amount (about a teaspoon) into the cup of cold water.
- Observe the Behavior:
- Allow the dropped mixture to cool in the cold water for a few seconds. Then, carefully retrieve it and observe its texture.
- Soft Crack Stage Signs:
- In the soft crack stage, the dropped mixture should form a soft, pliable ball when rolled between your fingers. It will hold its shape but remain malleable and not too rigid.
- Check for Hard Crack Stage:
- If the candy has hardened into a brittle, crunchy thread that breaks easily when bent, it has reached the hard crack stage.
Remember that candy-making is a skill that improves with experience, so don't be discouraged if it takes a few attempts to perfect the technique.
Can I Substitute Cashews With Other Nuts?
If you're looking to substitute cashews in this cashew crunch recipe, you can consider using other nuts with a similar texture and flavor profile. Here are a few options:
- Pecans:
- Substituting pecans for cashews in cashew crunch will impart a slightly sweet, nutty flavor with a softer crunch and distinct buttery undertones. Adding pecans will create "Amish pecan crunch".
- Macadamia Nuts:
- Macadamia nuts are creamy and buttery, providing a unique flavor to the crunch.
- Hazelnuts:
- Hazelnuts have a slightly sweet and earthy taste, adding a different but complementary dimension to your treat.
- Walnuts:
- Walnuts have a robust flavor and can add a hearty crunch to the cashew crunch.
- Peanuts:
- Peanuts have a distinct, rich flavor and a crunchy texture. They can provide a delightful twist with a stronger flavor compared to cashews. And then you have "Peanut Brittle" instead of cashew crunch. (One of the main differences I found (besides the nuts) between cashew crunch and peanut brittle recipes was the amount of butter used.)
- Almonds:
- Almonds offer a slightly sweet and nutty flavor, and they have a crunchy texture similar to cashews.
What Could I Use As a Substitute for Cashews If I Have a Nut Allergy?
If you have a nut allergy and need to substitute cashews in this brittle recipe, you can consider using seeds as a safe alternative. Here are a couple of options:
- Sunflower Seeds:
- Sunflower seeds can provide a similar crunch and texture to cashews. Ensure they are hulled.
- Pumpkin Seeds (Pepitas):
- Pumpkin seeds offer a nutty flavor and a pleasant crunch. Use them as a substitute for cashews in equal amounts.
Keep in mind, when using a substitute, that the taste of your cashew crunch will be different, but potentially equally delightful. Adjust the quantities according to your preference.
Always double-check the specific allergy considerations for the substitute you choose, and make sure it aligns with your dietary needs and preferences. It's a good idea to experiment in small batches to determine the best alternative for your taste and texture preferences.
What is the Difference Between Brittle, Toffee, and Crunch?
While brittle, toffee, and crunch are all types of candies that share some common characteristics, they differ slightly in terms of ingredients, preparation, texture, and taste.
All three candies share a certain degree of hardness and often contain nuts. However, brittle is known for its snap and hard texture, toffee is recognized for its chewiness and richness, and crunch usually has a crisp and crunchy texture with the addition of baking soda for a lighter feel.
However, my mom-in-law's recipe for peanut brittle also includes baking soda. So when comparing recipes, the main difference I found between crunch and brittle was the amount of butter used.
Each candy offers a unique combination of flavors and textures based on its specific recipe. And while this specific recipe is called "Cashew Crunch", sometimes it may also be known as "Amish Cashew Brittle".
Can I Cut Back on the Amount of Butter?
This cashew crunch recipe has a lot of butter (2 sticks), and it seemed very buttery when I was spreading it into the pan. So I decided to try the recipe again using only half the amount of butter (1 stick). I left all the other ingredients the same.
Toward the end of cooking, it was a bit more difficult to stir the one with less butter. But it worked out fine, and I spread it into the pan same as the other one.
After both pans of crunch cooled completely, the only noticeable difference was a lighter color in one of them. So I broke up the crunch, taking note of which one had more butter. Then I got the men in the house to test both pans of my cashew crunch.
My son said, "They are both absolutely amazing!" However, the vote was unanimous that the flavor of the one with less butter was the favorite. I can't tell much difference in the flavor, but I prefer the texture of the one with more butter. It seems to have a snappier crunch.
All that to say, "Yes, you can easily make this butter toffee crunch with half the amount of butter."
Amish Christmas Traditions
Candy-making and cookie-baking are at the heart of Amish Christmas traditions. The Amish don't put up a Christmas tree or include Santa Claus in Christmas holidays. However, they sure do enjoy making lots of delicious holiday treats to share with family and neighbors.
I grew up Amish, and every year at Christmas time, we made lots of homemade candies, such as crispy peanut butter balls dipped in chocolate. Homemade caramels, chocolate peanut butter fudge, chocolate pretzels, and cashew brittle are popular homemade candies/treats in Amish country.
I have another post where you can read more about Amish Christmas traditions.
More Amish Holiday Recipes
Amish Cashew Crunch Candy
This Amish recipe creates a truly delightful cashew crunch toffee that's simple, nostalgic, and downright addictive. This buttery homemade cashew crunch - sometimes also known as "Amish crack" - delivers the perfect sweet-salty snap with buttery toffee wrapped around roasted cashews.
It's an easy stovetop candy anyone can make, and it breaks beautifully into pieces for gifting, snacking, or adding to your holiday treat trays. If you love the rich flavor of cashews in a crunchy toffee confection, this classic Amish cashew crunch is one recipe you'll find yourself making again and again.
The Amish know how to create delicious homemade candy, and I hope you enjoy this cashew butter crunch as much as we do. If you try it, I'd love it if you left a comment and star rating below. Thank you and Happy Candy Making! 🙂
📖 Recipe Card
Amish Cashew Crunch Recipe (Brittle)
Ingredients
- ½ cup water
- ½ cup Karo light corn syrup
- 2 cup sugar
- 1 cup salted butter at room temperature (2 sticks)
- 2 ½ cups salted cashews
- 1 teaspoon baking soda
Instructions
- Line a 13 x 18-inch baking sheet (half-sheet pan) with parchment paper and set aside. (If you prefer very thin toffee, you may need a larger pan or distribute the cashew crunch into two pans.)
- Add the water, light corn syrup, and sugar to a large heavy saucepan. (The mixture will bubble up, so you will need to use at least a 2 ½-quart sized pan.) Bring the mixture to a boil over medium-high heat, stirring occasionally with a wooden spoon.½ cup Karo light corn syrup, 2 cup sugar, 1 cup salted butter at room temperature (2 sticks), ½ cup water
- Add the butter and cook the mixture, stirring occasionally, over medium high heat, until it reaches the soft-crack stage (280℉) on a candy thermometer.
- Once the temperature reaches approximately 280℉, slowly add the salted cashews to the mixture, and keep stirring continuously with a wooden spoon until it reaches the hard-crack stage (approximately 295℉).2 ½ cups salted cashews
- Remove the pan from the heat and immediately sprinkle the baking soda over the mixture, stir quickly to incorporate.1 teaspoon baking soda
- Immediately pour the mixture onto the prepared baking sheet, spreading it evenly to the edges.
- If you want a salty toffee, feel free to sprinkle a bit of coarse salt over the top after spreading it in the pan. Allow the brittle time to cool and harden at room temperature.
- Once completely cooled, break the cashew crunch into bite-sized pieces. Store in an airtight container at room temperature.
Kathy Hiatt
Question rather than comment; can the cashews be chopped? My sister-in-law stops at a Amish store in Iowa and buys a cashew crunch but it has small bits of the cashews and almost melts in your mouth. The texture is great and not hard to break or chew. Would this be made the same way?
Anna
I haven't tried it with chopped cashews, but I don't see why it wouldn't work.
Betsy
I made this last night and woke up today with a beautiful brittle to break up. The recipe was written well and easy to understand. I buy Cashew Crunch from an Amish store near my mom's home in Wisconsin. I'm happy to now be able to make my own! It's absolutely delicious! Thanks for sharing the recipe!
Anna
So glad you're enjoying it!
Anna
Perfect holiday treat!