Oh! Yum! I buy it each year for Christmas and ship it to relatives all over the country. It is amazing! Everyone loves it.

Sorry, no recipe though.

I had something similar from Costco. Cashew, almonds, pumpkin seeds, honey and salt. I love it but haven't bothered to try and duplicate it. My one splurge where I just buy it and it's done!

Here's one from All recipes
Nat's Buttery Cashew Crunch

My Cashew Crunch is so buttery, it just melts in your mouth. My family calls this candy 'addictive', and you'll see why. Use any choice of nuts, and enjoy! You will never buy store bought brittle again." � Natalie

Aunt Teen's Creamy Chocolate Fudge

Original recipe makes 2 pounds
1 cups unsalted butter
1 1/4 cups white sugar
1/4 teaspoon salt
1 tablespoonlight corn syrup
10 ounces cashews

Directions
1.Generously butter or grease a large baking sheet, and set aside.
2.In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
3.
Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.

Linda

Is nut crunch the same as nut brittle?

I've made hickory nut brittle when I gathered a large amount of hickory nuts. It was good. Pecans would have a similar taste.

Jim

Thank you, Linda, for the recipe. Would it take unsalted or salted cashews, do you know? I really appreciate you sharing the recipe, and I will certainly try it. Is it possible to do this in the microwave--have you ever tried that? I really love this forum. They are so helpful. Thanks again. Barb

I would use unsalted because I'm not big on alot of salt.
If you would like it saltly and sweet use a little.

Linda

Here is the recipe I tried today.
Amish Cashew Crunch

Ingredients:
1 c, butter
1 c. granulated sugar
1 tbsb light corn syrup
2 c. cashews
Directions:
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. Quickly stir in cashews.

Pour out onto prepared cookie sheet. Cool completely.

Break up into pieces. Store in airtight container.

http://www.familycookbookproject.com/view_recipesite.asp?rid=2231886&uid=28733&sid=56935

The candy turned out ok, but seemed a little to buttery almost greasy. Thinking maybe it was the butter which I used. A store brand. Will try the next batch with Land Oh Lakes butter. Used the store brand on a batch of my Dutch Almond cakes and they seemed a little to buttery also. The candy thermometer is very old. One my mom used when I was in grade school. The Christmas bag and card contained a quilt which was the last gift my mom gave to me for Christmas.....lots of good memories in the photo.