What Could I Use As a Substitute for Cashews If I Have a Nut Allergy?

Almonds offer a slightly sweet and nutty flavor, and they have a crunchy texture similar to cashews.

(One of the main differences I found (besides the nuts) between cashew crunch and peanut brittle recipes was the amount of butter used.) And then you have 'Peanut Brittle' instead of cashew crunch. They can provide a delightful twist with a stronger flavor compared to cashews.

Peanuts have a distinct, rich flavor and a crunchy texture.

Walnuts have a robust flavor and can add a hearty crunch to the cashew crunch.Hazelnuts have a slightly sweet and earthy taste, adding a different but complementary dimension to your treat.Macadamia nuts are creamy and buttery, providing a unique flavor to the crunch.Adding pecans will create 'Amish pecan crunch'. Substituting pecans for cashews in cashew crunch will impart a slightly sweet, nutty flavor with a softer crunch and distinct buttery undertones.If you're looking to substitute cashews in this cashew crunch recipe, you can consider using other nuts with a similar texture and flavor profile. Remember that candy-making is a skill that improves with experience, so don't be discouraged if it takes a few attempts to perfect the technique.Ĭan I Substitute Cashews With Other Nuts? If the candy has hardened into a brittle, crunchy thread that breaks easily when bent, it has reached the hard crack stage.It will hold its shape but remain malleable and not too rigid. In the soft crack stage, the dropped mixture should form a soft, pliable ball when rolled between your fingers.Then, carefully retrieve it and observe its texture. Allow the dropped mixture to cool in the cold water for a few seconds.As your cashew crunch mixture boils on the stovetop (it will probably take at least 15-20 minutes of cooking to reach the soft-crack stage), periodically drop a small amount (about a teaspoon) into the cup of cold water.You can add an ice cube to ensure the water is cold. Place a cup of very cold water next to your stovetop.(I use a butter knife to stab the brittle and break it into pieces.) Once completely cooled, break the cashew crunch into bite-sized pieces or bars and enjoy.Allow the brittle time to cool and harden at room temperature. If you want a salty toffee, feel free to sprinkle a bit of coarse sea salt over the top after spreading it in the pan.(The mixture is very hot, so be careful!) Use a rubber spatula to quickly spread it evenly to the edges. Pour the mixture onto the prepared baking sheet.Working quickly, stir the baking soda into the mixture making sure to blend it well. Remove the pan from heat and immediately sprinkle the baking soda over the mixture.

Once the temperature reaches approximately 280 degrees, slowly add the salted cashews to the mixture, and keep stirring continuously with a wooden spoon until it reaches the hard-crack stage (approximately 295 degrees F.).Add the butter and cook the mixture, stirring occasionally, over medium-high heat, until it reaches the soft-crack stage (280 degrees F.) on a candy thermometer.Bring the mixture to a boil over medium-high heat.(The mixture will bubble up, so you will need to use at least a 2 1/2-quart sized pan.) Add the water, sugar, and light corn syrup to a large heavy saucepan.If you prefer super thin toffee, you may need to use a larger pan or distribute some into another pan. Line a 13x18-inch baking sheet with parchment paper and set aside.If you prefer a denser and more traditional toffee texture, you might choose to omit the baking soda. This results in a lighter and crunchier texture. Baking Soda contributes to aeration, creating small bubbles in the toffee.The saltiness from the cashews provides a delightful contrast to the sweet and buttery toffee. It also enhances the flavor profile, providing a delicious buttery flavor. Butter adds richness and a creamy texture to the toffee.A bit of syrup helps to achieve a smooth and consistent texture in the toffee, preventing it from becoming too dry or grainy. Corn Syrup prevents the crystallization of sugar and adds moisture.Sugar provides sweetness to the toffee, while also forming the base of the toffee, it contributes to its texture and overall sweetness.It helps dissolve and distribute the sugar and corn syrup evenly. Water provides moisture to the mixture.Each ingredient in this cashew crunch recipe plays a specific role in creating the final product.

Make cashew brittle