Homemade toffee! Perfect for snacking on or giving as gifts this holiday season. This easy toffee recipe is jam-packed with salted cashews!
1) In a large skillet over medium heat, add whole cashews and toast until cashews are fragrant and lightly browned, maybe 4-5 minutes. Stir regularly and ensure they don’t burn. Remove cashews from the skillet and divide into two bowls. Finely chop half of the cashews.
2) Spread chopped cashews out on a baking sheet lined with parchment paper along with half of the mini chocolate chips.
3) In a medium pot over medium heat, add the sugar, butter, and water. Bring mixture up to a simmer and stir to ensure sugar is dissolved. Continue to cook, stirring occasionally, until the candy mixture reaches the soft crack phase for candy (about 290˚F). I like to use a digital thermometer to ensure the proper temperature. This will probably take 10-12 minutes of cooking at least. Take your time and don’t cook it too quickly or you risk burning the sugar.
4) When the candy reaches the proper temperature, pour it over the chopped cashews and chocolate chips on the parchment paper. Sprinkle the top of the toffee with whole toasted cashews and more chocolate chips.
5) Let the toffee cool for a few minutes at room temperature and then transfer to the fridge to cool completely and harden. Then break toffee into chunks and store in an airtight container.
It’s fine to keep the toffee at room temperature for a few days, but I prefer to keep it in the fridge for longer storage so it stays nice and crunchy.