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A stack of cashew toffee on a white plate, with holiday greenery in the background.
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Cashew Toffee

Crisp, chocolatey and packed with buttery cashews, this is an easy homemade treat that's totally irresistible!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Hardening time 40 minutes
Total Time 1 hour
Servings 18 servings
Calories 305kcal
Author Deb Clark

Equipment

  • 13 x 9” baking sheet
  • Parchment Paper
  • Large frying pan
  • Large microwave-safe bowl
  • Oven mitts

Ingredients

  • 2 cups whole cashews divided
  • 1 cup mini chocolate chips divided
  • 1 cups salted butter + 1-2 Tbsp. for greasing the pan
  • 2 cups granulated sugar
  • ¼ cup water

Instructions

  • Line a baking sheet, set aside.
  • In a large, dry pan over medium heat, toast the cashews for 4-5 minutes until they are lightly browned and fragrant. Stir frequently to prevent the nuts from burning. Pour the nuts onto a chopping board. Roughly chop 1 cup of cashews. Reserve the remaining nuts, keep whole.
    Cashews toasting in a fry pan with a spatula.
  • Evenly spread the chopped, toasted cashews onto the prepared baking sheet. Sprinkle ½ cup mini chocolate chips over the chopped cashews in the baking dish. Set aside.
    Chopped cashews and chocolate chips covering a parchment lined baking sheet.
  • Butter the inside of a large microwave-safe bowl. I used about 1 ½ Tbsp. to generously cover the inside of the bowl, stopping about ½ inch from the rim. Add the butter, sugar, and water to the prepared bowl. DO NOT STIR. Microwave on high for 10 minutes or until the mixture has been at a steady, rolling boil for three minutes and begins to turn a light golden-brown color.
    Butter, sugar and water in a microwave safe bowl.
  • Using oven mitts (the toffee will be VERY HOT), remove the toffee from the microwave. DO NOT STIR. Carefully pour the mixture over the chopped cashews and mini chocolate chips on the baking sheet. Tilt the pan or use a spatula to spread. Work quickly, top the toffee with the remaining whole cashews and mini chocolate chips.
    Boiling butter, sugar mixture pouring over chopped cashews and chocolate chips.
  • Allow the candy to cool for several minutes, then transfer to the refrigerator to set and once the toffee is hardened, remove from the refrigerator and break into chunks.
    Whole cashews and chocolate chips sprinkled over the hot toffee.

Notes

Microwave times are based on a 1000 watt microwave, so cooking time may vary.
Store in an airtight container at room-temperature for up to three days or in the refrigerator for up to 10 days. This freezes well up to three months.
 

Nutrition

Calories: 305kcal | Carbohydrates: 33g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 98mg | Fiber: 1g | Sugar: 29g | Vitamin A: 338IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
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