Passover Cashew Crunch

Passover Cashew Crunch - A Delicious Israeli Snack

Region / culture: Israel | Preparation time: 5 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Passover Cashew Crunch is a delicious and crunchy treat that is perfect for the Passover holiday. Made with just a few simple ingredients, this recipe is easy to make and sure to be a hit with your family and friends.

History

Passover Cashew Crunch is a modern twist on traditional Passover desserts. This recipe combines the sweetness of honey with the crunch of roasted cashews to create a unique and delicious treat that is perfect for the holiday.

Ingredients

0.5 cup of honey
1.5 tsp of fresh lemon juice
2 cups of roasted cashews

How to prepare

In a heavy saucepan, preferably nonstick, bring the honey and lemon juice to a boil over medium-high heat.
Add the nuts and cook, stirring constantly, until the mixture thickens and darkens (be careful not to let it burn), about 15-20 minutes.
Pour the mixture onto a nonstick pan, such as a jellyroll pan or a large skillet moistened with cold water, and spread it to a thickness of about 0.25 inch.
Allow the mixture to cool completely.
Once fully hardened, break it into small pieces.
This recipe makes about 0.75 lb (340 g) of candy.
Store the candy in a tightly sealed tin.

Variations

Substitute almonds or pecans for the cashews.
Add a sprinkle of sea salt on top of the candy for a sweet and salty flavor.

Cooking Tips & Tricks

Be sure to stir the honey and lemon juice constantly while cooking to prevent burning.

- Use a nonstick pan to prevent the candy from sticking.

- Allow the candy to cool completely before breaking it into pieces.

- Store the candy in a tightly sealed tin to keep it fresh.

Serving Suggestions

Serve Passover Cashew Crunch as a sweet treat after your Passover meal, or package it up in small bags to give as gifts to friends and family.

Cooking Techniques

Be sure to stir constantly while cooking the honey and lemon juice to prevent burning.

- Spread the candy mixture out thinly on a nonstick pan to allow it to cool and harden properly.

Ingredient Substitutions

Use maple syrup or agave nectar as a substitute for honey.

- Use any type of nut you prefer in place of cashews.

Make Ahead Tips

Passover Cashew Crunch can be made ahead of time and stored in a tightly sealed tin until ready to serve.

Presentation Ideas

Serve Passover Cashew Crunch on a decorative platter or in small bags tied with ribbon for a festive presentation.

Pairing Recommendations

Serve Passover Cashew Crunch with a cup of hot tea or coffee for a delicious and satisfying treat.

Storage and Reheating Instructions

Store Passover Cashew Crunch in a tightly sealed tin at room temperature. It does not need to be refrigerated.

Nutrition Information

Calories per serving

Each serving of Passover Cashew Crunch contains approximately 250 calories.

Carbohydrates

Each serving of Passover Cashew Crunch contains approximately 20 grams of carbohydrates.

Fats

Each serving of Passover Cashew Crunch contains approximately 15 grams of fat.

Proteins

Each serving of Passover Cashew Crunch contains approximately 5 grams of protein.

Vitamins and minerals

Passover Cashew Crunch is a good source of vitamin E and magnesium.

Alergens

Passover Cashew Crunch contains nuts (cashews) and honey.

Summary

Passover Cashew Crunch is a delicious treat that is relatively high in calories and fat, but also provides a good source of protein and essential vitamins and minerals.

Summary

Passover Cashew Crunch is a delicious and easy-to-make treat that is perfect for the Passover holiday. With just a few simple ingredients, you can create a sweet and crunchy candy that is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Passover Cashew Crunch. It was many years ago, when I was just a young girl living in a small town. My neighbor, Mrs. Goldberg, was known for her delicious Passover desserts, and one day she invited me over to watch her make this special treat.

As I entered her kitchen, the warm aroma of caramel and nuts filled the air. Mrs. Goldberg greeted me with a smile and handed me a small plate of the Passover Cashew Crunch to try. The combination of sweet caramel, crunchy cashews, and a hint of sea salt was simply divine.

I was mesmerized as Mrs. Goldberg worked her magic in the kitchen. She explained that the recipe had been passed down through generations of her family, originating from her great-grandmother who lived in Eastern Europe. It was a traditional treat enjoyed during the Passover holiday, a time when Jews commemorate their liberation from slavery in ancient Egypt.

I watched intently as Mrs. Goldberg carefully measured out the ingredients and stirred them together in a large pot. The mixture bubbled and sizzled on the stove, filling the kitchen with a rich, buttery scent. She then poured the hot caramel over a layer of roasted cashews on a baking sheet, spreading it out evenly before sprinkling a pinch of sea salt on top.

As the Passover Cashew Crunch cooled and hardened, Mrs. Goldberg shared stories of her family's Passover celebrations and the significance of each dish they prepared. She spoke of the importance of tradition and how food can connect us to our roots and heritage.

After the Passover Cashew Crunch had set, Mrs. Goldberg broke it into bite-sized pieces and placed them in a decorative tin. She offered me a piece to take home, and I savored every sweet and salty bite.

From that day on, I was determined to learn how to make the Passover Cashew Crunch myself. I asked Mrs. Goldberg for the recipe, and she graciously shared it with me, along with some tips and tricks she had picked up over the years.

I started by gathering all the ingredients – cashews, sugar, butter, sea salt – and carefully measured them out just as Mrs. Goldberg had shown me. I heated the sugar and butter in a pot until it melted and turned a golden caramel color, then poured it over the roasted cashews on a baking sheet.

As the Passover Cashew Crunch cooled, I sprinkled a pinch of sea salt on top, just like Mrs. Goldberg had done. I watched with anticipation as the caramel hardened, forming a shiny, crunchy coating over the nuts.

When it was finally ready, I broke the Passover Cashew Crunch into pieces and placed them in a tin, just like Mrs. Goldberg had done. The aroma that filled my kitchen brought back memories of that day in Mrs. Goldberg's kitchen, and I knew that I had truly mastered the art of making this special treat.

Over the years, I have continued to make Passover Cashew Crunch for my family and friends, passing down the recipe and the stories behind it. Each time I make it, I am reminded of Mrs. Goldberg and the joy she brought to me that day in her kitchen.

Now, as I prepare for another Passover celebration, I am grateful for the traditions and recipes that have been passed down to me. The Passover Cashew Crunch will always hold a special place in my heart, a reminder of the love and connection that food can bring to our lives.