Rum Butter Cashews
Source of Recipe
Posted by Linda Roth
Recipe Link: Recipe Goldmine List of Ingredients
1 C. granulated sugar
3/4 C. rum
2 C. whole, unsalted cashews
2 oz. butter
Recipe
Generously oil a baking sheet and set aside.
Bring the sugar and rum to a boil in a medium saucepan. Cook for 3 minutes, until candy thermometer reads 234�F.
Remove from heat and add the cashews, stirring constantly to coat with syrup. The sugar will become white and grainy after about 30 seconds.
Return saucepan to heat and re-melt sugar, adding a few drops of water if needed. Watch carefully, do not burn. When the syrup has turned a rich caramel color, about 2 minutes, and the nuts sound hollow at the tap of a spoon, remove from heat and stir in butter.
Transfer mixture to oiled baking sheet, spreading out in one layer, separating any pieces that are stuck together. Cool completely. Store airtight for 2 weeks. Yields 2 cups.
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