By November and the semester is in its final stretch. My research proposal for Dr. Albright class is due in two weeks and I have been working on it every evening. The research question I landed on: what is the relationship between secure attachment to a primary caregiver and language development in toddlers who entered childcare before age two? This question sits at the center of everything I know from both directions, from having been the child and from doing the work now.
Dr. Albright read my draft and wrote: this is a genuine question. I am not sure if he knows how much that means to me. A genuine question is the place everything starts.
On Sunday we started the Thanksgiving preparations two weeks early this year. Gloria wanted more time and I wanted to give her more time and neither of us said that to the other. We made the cornbread and let it dry on the counter. We reviewed the pecan pie recipe, which she said was mine to make again. She said: you have the pecans from the yard.
I made caramel popcorn this week for no occasion except that Biscuit was acting restless and I wanted a project. Popcorn popped in the cast iron with oil, then caramel sauce made on the stove and poured over while warm, tossed until coated, spread on parchment to cool. Simple, cheap, and extraordinarily good. I ate half of it in one sitting. Biscuit batted a few pieces across the floor and then regarded them with suspicion.
The caramel popcorn I made for Biscuit’s sake reminded me how much I love a stovetop caramel project — something warm and hands-on that pulls you into the present when your head has been living two weeks ahead with research proposals and pie recipes. This Cashew Crunch is cut from the same cloth: caramel heat, a little crunch, the kind of thing you make for no occasion except that you need it. With Thanksgiving prep already underway and pecans on the counter, it fits right in as something to keep out for grazing while the cornbread dries.
Cashew Crunch
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 8
Ingredients
- 2 cups roasted salted cashews
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup light corn syrup
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt (plus more for topping)
Instructions
- Prepare your surface. Line a large baking sheet with parchment paper and spread the cashews out in a single, even layer. Set aside within easy reach of the stove.
- Make the caramel. Combine the sugar, butter, corn syrup, and water in a heavy-bottomed saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then stop stirring and let the mixture cook undisturbed until it reaches a deep amber color, about 12–15 minutes. Use a candy thermometer if you have one — you’re aiming for 300°F (hard crack stage).
- Finish the caramel. Remove the pan from heat and quickly stir in the vanilla extract and baking soda. The mixture will foam up briefly — that’s normal. Stir just until combined.
- Coat the cashews. Immediately pour the hot caramel over the cashews on the parchment. Working quickly with a heatproof spatula, fold and toss the cashews to coat as evenly as possible before the caramel sets.
- Cool and season. Spread the coated cashews into as thin a layer as possible. Sprinkle lightly with additional sea salt while still warm. Let cool completely at room temperature, about 15 minutes.
- Break and serve. Once fully hardened, break the crunch into clusters or individual pieces. Store in an airtight container at room temperature for up to one week.
Nutrition (per serving)
Calories: 310 | Protein: 5g | Fat: 18g | Carbs: 35g | Fiber: 1g | Sodium: 180mg