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
- 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. 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!
- 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.
- 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.
- 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!
- Homemade Peppermint Patties
- Mint Chocolate Pudding Cookies
- Chocolate Caramel Bars
- Hot Chocolate Cookie Cups
- Easy Cracker Toffee
CASHEW TOFFEE
Cashew Toffee is an easy favorite holiday dessert, simply adding roasted cashews to a delicious traditional toffee recipe!
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24
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
- 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!
- 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.
- 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.
- Refrigerate about 30 minutes or until topping is firm. Break into 1-inch pieces. Store in tightly covered container.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
KIA ORA says
I have cashews and now I know just what to do with them! Thank you
L says
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.
Jessica says
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!
Caren says
Can I use white chocolate chips not the disc kind?
Jessica says
Of course! I use them often too!
Catherine Shaw says
Salted or un salted , and can you use macadamia nuts?
Jessica says
I use salted cashews and I’ve never used macadamia nuts before- it’s worth a shot!
Kellye D Taylor says
I made this toffee, but when I spread it on the foil lined cookie sheet it got very oily. Where did I go wrong?
Jessica says
It sounds like it wasn’t cooked all the way. Was it brittle? Did it crack after it cooled?
gab says
Can I use almonds ? instead of cashew nuts ?
Jessica says
I think it’d be delicious with almonds!
Sherri says
Can this recipe be doubled?
Jessica says
I usually don’t make a double batch of candy like this one- it tends to be a bit more temperamental. I tend to just make 2 batches instead. 🙂
Pam says
I just make this for the Ohio State Fair. It placed 1st in the class and also was awarded Best of Show!
Nellie says
Congratulations Pam!