When it comes to homemade candy, I love traditional recipes. This one is a slight variation on the traditional toffee recipe~ but it’s just so good! The candy isn’t difficult to make, although it does require all your time and attention for about 30 minutes, so plan accordingly. Trust me though- it’s easier than you think!
One thing I always use when making candy is a thermometer. I use
this one- it’s digital and very accurate. I’ve used several other types of candy thermometers and I really suggest using a digital one! {Translation- I’ve burnt many a batch when using a mercury thermometer!}
Cashew Toffee
Adapted from Betty Crocker’s Cashew Toffee
- 1 cup cashew halves and pieces
- 1/2 cup granulated sugar
- 1/3 packed brown sugar
- 1 cup butter or margarine
- 1/4 cup water
- 1/2 cup white vanilla baking chips
Heat oven to 350°F. Line 15x10x1-inch pan with parchment paper or foil. {I adore parchment paper! Get it at Costco and it’s super cheap!} Spread cashews in pan. I smashed mine just a bit with the bottom of the measuring cup to have some smaller pieces. Bake 6 to 10 minutes, stirring occasionally, until light brown. Divide in half and set aside. Keep parchment paper for use later on!
Meanwhile, in 2-quart heavy saucepan, cook sugar, brown sugar, butter and water over medium-high heat, stirring constantly with wooden spoon. Mixture will come to a full boil after about 5-7 minutes. Boil at that same heat 10 to 15 minutes, , until candy thermometer reaches 300°F or small amount of mixture dropped into cup of ice water forms a hard brittle strand. Stir frequently! Mixture will darken as it gets closer to 300 degrees.
Stir in 1/2 cup of the cashews; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with baking chips. Let stand about 1 minute or until chips are completely softened. Spread softened chips evenly over toffee. {It’s ok if they don’t spread a lot.} Sprinkle with remaining cashews.
Refrigerate about 30 minutes or until topping is firm. Break into 2×1-inch pieces. Store in tightly covered container.
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