CASHEW TOFFEE

Cashew Toffee is an easy favorite holiday dessert, simply adding roasted cashews to a delicious traditional toffee recipe!

Cashew Toffee is an easy favorite holiday dessert, simply adding roasted cashews to a delicious traditional toffee recipe! Cashew Toffee is a slight variation from the traditional toffee recipe, and while I normally love traditional recipes when it comes to homemade candy, this is 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!

Having a candy thermometer is a good idea, but you certainly don’t need one. I’ve used several other types of candy thermometers and I really suggest using a digital one!

Cashew Toffee is an easy favorite holiday dessert, simply adding roasted cashews to a delicious traditional toffee recipe! 

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
  1. Heat oven to 350°F. Line 15x10x1-inch pan with parchment paper. Spread cashews in a quarter baking sheet.  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!
  2. 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.
  3. Lower temperature to just under medium and boil 15 minutes, when candy begins to stir as 1 mass. The temperature on a candy thermometer will be 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.
  4. Stir in 1/2 cup of the cashews; immediately pour toffee into parchment lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula.
  5. Sprinkle with white chocolate. Let stand about 1 minute or until chips are completely softened. Spread softened chips evenly over toffee. {It’s ok if they don’t melt & spread all the way.} Sprinkle with remaining cashews.
  6. Refrigerate about 30 minutes or until topping is firm. Break into 1-inch pieces. Store in tightly covered container.

If you love this Cashew Toffee, be sure to try a few of our other favorite holiday treats!

Cashew Toffee is an easy favorite holiday dessert, simply adding roasted cashews to a delicious traditional toffee recipe! 

Cashew Toffee is an easy favorite holiday dessert, simply adding roasted cashews to a delicious traditional toffee recipe! 

Cashew Toffee is an easy favorite holiday dessert, simply adding roasted cashews to a delicious traditional toffee recipe! 
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CASHEW TOFFEE

Cashew Toffee is an easy favorite holiday dessert, simply adding roasted cashews to a delicious traditional toffee recipe! 
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Author Butter With A Side of Bread

Ingredients

  • 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

Instructions

  1. Heat oven to 350°F. Line 15x10x1-inch pan with parchment paper. Spread cashews in a quarter baking sheet. 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!
  2. 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. Lower temperature to just under medium and boil 15 minutes, when candy begins to stir as 1 mass. The temperature on a candy thermometer will be 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.
  3. Stir in 1/2 cup of the cashews; immediately pour toffee into parchment lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with white chocolate. Let stand about 1 minute or until chips are completely softened. Spread softened chips evenly over toffee. {It's ok if they don't melt & spread all the way.} Sprinkle with remaining cashews.
  4. Refrigerate about 30 minutes or until topping is firm. Break into 1-inch pieces. Store in tightly covered container.

10 COMMENTS

  1. Hi. Thanks for you amazing recipe, I’ve made it a few times and everyone loves it. I have one problem though. As I said , I’ve made it a few times and it has turned out perfectly well. However a couple of times , just when the temperature gets to about 250 , it starts to get grainy Is there anyway I can avoid that.

    • Is your heat on too high? What kind of a pan are you using? I like to use a really solid, strong pan and perhaps try turning the heat down a bit once it really starts boiling. It might take you a few minutes longer, but that might help!

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