Description
Butter Toffee Cashew Crunch is a decadent and crunchy candy treat made by combining rich butter, sugar, and cashews cooked to a perfect hard crack stage, then infused with vanilla and baked cashews to create a buttery, sweet, and nutty delight. This homemade toffee is perfect for holiday gifts, snacks, or satisfying a sweet craving with a satisfying crunch.
Ingredients
Scale
Primary Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 2 cups salted cashews
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat and set it aside. This will be used to pour and cool the toffee mixture.
- Melt Butter: In a heavy-bottomed saucepan, melt the unsalted butter over medium heat to start the toffee base.
- Add Sweeteners: Add granulated sugar, water, and light corn syrup to the melted butter and stir to combine all ingredients evenly.
- Cook to Hard Crack Stage: Continue cooking the mixture on medium heat, stirring occasionally to prevent burning, until it reaches 300°F (hard crack stage) as measured by a candy thermometer. This ensures the toffee will harden properly.
- Add Cashews and Flavorings: Remove the saucepan from heat immediately and quickly stir in the salted cashews, vanilla extract, and baking soda. The baking soda will cause the mixture to foam slightly and create a lighter texture.
- Spread on Baking Sheet: Pour the hot toffee mixture onto the prepared baking sheet. Use a spatula or spoon to spread it out evenly for uniform thickness.
- Cool and Break: Allow the toffee to cool completely at room temperature until it hardens. Once solid, break it into bite-sized pieces.
- Store Properly: Store the cooled toffee pieces in an airtight container to maintain freshness and crunchiness. Enjoy as a sweet snack or gift.
Notes
- Using a candy thermometer is crucial to reach the right temperature for the perfect hard crack stage.
- If you do not have salted cashews, use unsalted and add a pinch of salt to the mixture.
- Make sure to stir quickly when adding the baking soda as the mixture will foam and set fast.
- The toffee should be stored in a cool, dry place to prevent melting or softening.
- Be very careful when handling hot sugar mixtures as they can cause severe burns.
