Crunchy Cayenne-Cashew Candy
![Bite-sized pieces of sheer yum.](http://www.vegetariat.com/wp-content/uploads/2011/12/12-18-11-019-300x225.jpg)
I don’t like very spicy foods. I like to taste the nuances of my food and not allow heat to overrule the flavors. However, a little heat now and then can be very nice. Heat can also be medicinal, helping everything from stomach upset and preventing colds to relieving the pain of arthritis. I have the perfect solution: a buttery, crunchy candy that has just a little burn to it. Yum! Originally from Gourmet magazine, I’ve been making it annually for Christmas for many years now, and it is hard to not polish off.
![Put everything into a pan!](http://www.vegetariat.com/wp-content/uploads/2011/12/12-18-11-014-300x225.jpg)
It is simplicity itself to make. You put all the ingredients into a pan, heat it until the butter and sugar melts, turn up the heat until it begins to clump, pour it out onto a buttered cookie sheet and wait for it to harden. If it is still sticky, put the pan in the refrigerator for five minutes.
![Pour out onto cookie sheet to cool.](http://www.vegetariat.com/wp-content/uploads/2011/12/12-18-11-016-300x225.jpg)
- 2 cups whole salted cashews
- 10 tablespoons (1¼ sticks) unsalted butter
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon cayenne pepper
- ¼ teaspoon salt
- Butter a nonstick baking sheet and put aside.
- Combine all the ingredients in a large nonstick skillet.
- Stir over low heat until the butters melt and the 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 out onto prepeared baking sheet, spreading evenly.
- Cool completely.
- Break into pieces.
- Makes about 1⅓ pounds.