[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Amish Cashew Crunch[/title][fusion_text]Week of Dec. 22nd to Dec. 26th, 2008
AMISH CASHEW CRUNCH (Thanks to a call from a Party Line Listener)
1 Cup Butter 1 Cup Sugar 1 Tbs. Light Karo Corn Syrup
2 Cups Cashew Nuts
In a saucepan, mix together and bring to a boil, the butter, sugar and corn syrup. Cook to 290 degrees, stirring occasionally. Remove from heat and add the cashew nuts and stir quickly. Pour out onto a greased cookie sheet. Let cool and then enjoy.
[/fusion_text][/fullwidth]