Cashew Candy

Merry christmas, everybody! I hope you’re all celebrating and relaxing in your own special ways. And most of all, I hope you’re eating well! Here’s what we had:

Christmas Eve: filet mignon, lobster tails, barbecue meatballs (for my husband who won’t eat steak or seafood. What’s wrong with him?!) cheesy potato casserole, green beans, easy parmesan rolls. And then the goodies: peppermint ice cream pie, cashew candy, and peanut butter bars

Christmas Day: Breakfast – Egg bake, grandma’s caramel rolls. Appetizers – shrimp cocktail, Mississippi sin dip, hot crab dip, baked brie. Dinner – lasagna, salad, garlic bread

Cashew Candy
a Hagen family recipe
a great mix of salty and sweet. Sooooo yummy!

1 cup sugar
1 cup butter
3 tbsp. water
1 large milk chocolate candy bar, chopped, or chocolate chips

Line a rimmed baking sheet with foil. Spread cashews in an even layer. Set aside. Boil butter, sugar and water to hard crack stage – 300 degrees on a candy thermometer. There is no need to stir frequently. Stir to mix ingredients then bring to a boil and let it come up to temperature. But watch closely so it doesn’t burn! Boil slowly in a heavy pan. Drizzle hot mixture over cashews on cookie sheet. Sprinkle chocolate over hot mixture. Let sit for a few minutes to melt chocolate. Use a spatula or knife to spread chocolate. Put in refrigerator until set. Break into pieces. Enjoy!

Happy eating to you!



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