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Cashew Toffee

1 Ratings

1 Comments

Prep 30 min
Total 60 min
Servings 36

These delightful nutty candies are a perfect crowd pleasing dessert - ready in just an hour. MORE + LESS -

Ingredients

1: cup cashew halves and pieces

1/2: cup granulated sugar

1/2: packed brown sugar

1: cup butter or margarine

1/4: cup water

1/2: cup white vanilla baking chips

Steps

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1

Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread cashews in pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
2

Meanwhile, in 2-quart heavy saucepan, cook granulated sugar, brown sugar, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 10 to 15 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into cup of ice water forms a hard brittle strand.
3

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. Sprinkle with remaining cashews.
4

Refrigerate about 30 minutes or until topping is firm. Break into 2x1-inch pieces. Store in tightly covered container.

Expert Tips

For an extra-decadent dessert, sprinkle broken pieces of toffee over ice cream.
Use your favorite chocolate--dark, milk, semisweet--in this tasty toffee.

Nutrition Information

Nutrition Facts

Serving Size: 1 Candy

Calories: 110
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 4g 21% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 55mg; 2%
Potassium: 30mg; 1%
Total Carbohydrate: 9g; 3%
Dietary Fiber 0g 0% Sugars 8g
Protein: 1g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;