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Buttery Cayenne-Cashew Crunch

candies

2 cup whole salted cashews
10 tablespoon unsalted butter
1/2 cup sugar
1/4 cup packed golden brown sugar
1 tablespoon light corn syrup
1 teaspoon cayenne
1/4 teaspoon salt

Butter nonstick baking sheet. Combine all ingredients in large nonstick skillet. Stir over low heat until butter melts and sugars dissolve. Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens and begins to mass together, about 5 minutes. Immediately pour into prepared baking sheet, spreading evenly. Cool completely. Break into pieces. Makes about 1-1/3 pounds. From: Cheryl Mainard Date: 27 Mar 97 Chile-Heads List Ä

Yield: 1 servings

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