Nat’s Buttery Cashew Crunch

Indulge in Decadence: Nat’s Buttery Cashew Crunch – A Symphony of Buttery Bliss!

Prepare your taste buds for a journey into sweet ecstasy with Nat’s Buttery Cashew Crunch. This delectable treat is a testament to the perfect union of rich butter, crunchy cashews, and a touch of sweetness that elevates snacking to a whole new level. Join us as we uncover the secrets behind crafting this irresistible Cashew Crunch that not only satisfies your sweet cravings but also beckons you to savor every buttery, nutty bite.

Ingredients: For Nat’s Buttery Cashew Crunch:

  • 2 cups whole cashews
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 tablespoons corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Keto and Low Carb Version:

  • 2 cups whole cashews
  • 1 cup unsalted butter
  • 1 cup granulated erythritol or stevia
  • 2 tablespoons sugar-free maple syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. Prepare Cashews: Spread the cashews evenly on the parchment-lined baking sheet and toast them in the preheated oven for about 8-10 minutes. Keep an eye on them to prevent burning.
  3. Melt Butter and Sugar: In a saucepan over medium heat, melt the butter. Stir in the granulated sugar (or erythritol/stevia for the keto version) and corn syrup (or sugar-free maple syrup). Bring the mixture to a boil, stirring constantly.
  4. Cook Butter-Sugar Mixture: Allow the butter-sugar mixture to boil for 4-5 minutes, or until it reaches a rich golden brown color. Stir in the baking soda, vanilla extract, and salt.
  5. Combine with Cashews: Carefully pour the hot butter mixture over the toasted cashews, ensuring they are well coated. Use a spatula to gently mix and coat the cashews evenly.
  6. Bake Again: Spread the coated cashews back onto the baking sheet and bake for an additional 10-15 minutes, stirring halfway through. The cashews should be golden and the coating should set.
  7. Cool and Break Apart: Allow the Cashew Crunch to cool completely on the baking sheet. Once cooled, break it into bite-sized clusters.

Cook Notes:

  • Monitoring Cashews: Toasting the cashews enhances their flavor, but keep a close eye to avoid over-browning.
  • Quick Coating: Work efficiently when pouring the hot butter mixture over the cashews to ensure an even coating.

Variations: Add your personal touch to Nat’s Buttery Cashew Crunch with these delightful variations:

  • Chocolate Drizzle: Melt dark chocolate and drizzle it over the cooled clusters for a decadent twist.
  • Coconut Bliss: Toss in shredded coconut with the cashews for a tropical flavor infusion.

Keto Version: For those on a keto journey, make these simple substitutions:

  • Sugar Substitute: Replace granulated sugar with granulated erythritol or stevia for a low-carb alternative.
  • Sugar-Free Syrup: Swap corn syrup with sugar-free maple syrup to maintain the sweetness without the carbs.

Low Carb Version: Trim down the carbs without compromising on taste:

  • Reduced Sweetener: Use half the amount of sweetener or omit it entirely for a less sweet option.

Nat’s Buttery Cashew Crunch isn’t just a snack; it’s a celebration of textures and flavors that dance on your palate. The buttery richness, the crunch of toasted cashews, and the hint of sweetness create a symphony that lingers long after the last bite. Whether you follow the classic recipe or opt for the keto and low-carb versions, each cluster is a testament to the magic that happens when simple ingredients are combined with care and creativity. Share this Cashew Crunch with friends, package it as a thoughtful gift, or savor it as a guilt-free indulgence during moments of sweet cravings. So, preheat that oven, gather your ingredients, and let Nat’s Buttery Cashew Crunch become a staple in your repertoire of sweet delights – a treat that brings joy with every bite.

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