Cashew Candy Crunch Sundae (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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. *Cook's Note: A silicone mat would work best to avoid a sticky clean-up.
4. Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.
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