Cashew Crunch

Here’s a simple and delicious recipe for Cashew Crunch —a sweet, salty, and raw

Ingredients

• 2 cups r
• 1 tsp
• 1/4 cup unsalted butter
• 1/4 cup water
• 1/4 tsp vanilla extract
• 1/2 tsp sea salt (op

Instructions

1. Prepare Your Baking Sheet

1. Line a baking

2. Melt the Sugar and Butter

1. In a medium saucepan, combine
2. Let it simmer

3. Coat the Cashews

1. Add the cashews to the pan with the syrup mixture. Stir well to ensure that the cashews are evenly coated with the caramel-like syrup.

4. Bake the Cashew Crunch

1. Spread the cashew mixture evenly onto the prepared baking sheet.
2. Bake at 350°F (175°C) for 10-12 minutes, stirring once halfway through to ensure even coating. The cashews should turn a golden brown and the syrup should bubble up around them.

5. Cool and Break Into Pieces

1. Remove from the oven and sprinkle with sea salt (if using). Allow the cashew crunch to cool completely on the baking sheet.
2. Once cooled, break the cashew crunch into bite-sized pieces.

Tips for Success

• Flavor Add-ins : For added flavor, you can mix in a dash of cinnamon, ginger, or a few tablespoons of honey along with the syrup.
• Storage : Store your cashew crunch in an airtight container at room temperature for up to 1 week. You can also refrigerate it if you want a fir
• Variations : You can substitute

Enjoy your Cashew Crunch —a sweet