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Cashew Candy Crunch Sundae
Down Home With the Neelys, Food Network
• 1/2 cup corn syrup
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup raw cashews, unsalted
• 2 tablespoons butter
• Vanilla ice cream
• Special equipment: Candy thermometer
Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.
The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours.
*Cook's Note: A silicone mat would work best to avoid a sticky clean-up.
Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.
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