- 1 cup firmly packed light brown sugar
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup half-and-half
- 1/4 cup butter or margarine
- 1 cup cashews
- Combine sugar and syrup in a medium-size heavy saucepan; stir well. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (234°). Remove from heat; stir in half-and-half and butter. Add cashews, stirring well. Serve warm over ice cream or plain cake. Store in an airtight container in refrigerator.
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