Saturday, December 18, 2010

English Toffee with Cashews

I teach 3 year old preschool and one of my mom's shared this yummy recipe with me. I had tried English Toffee in the past and never just got that perfect texture. Gina was encouraging and told me I could do this. I gave it another try and it was AMAZING! I don't think I have had toffee with the nuts in the toffee. Typically, it is plain toffee with chocolate on the top and the some type of nuts sprinkled on the chocolate. I made this toffee that way too but I really like the cashews in the toffee the best. The key for perfect toffee is a candy thermometer and not giving up until you reach that hard crack stage of about 302 degrees. This is easy - YOU can do it too. Give it a try - your family will love you!

English Toffee

1 cup butter
1 cup sugar
pinch salt
cashew pieces

Butter a glass dish. Sprinkle with cashews. In a heavy pan, cook butter, sugar and salt on medium high stirring constantly. Bring to a boil and boil for about 12 minutes or until your candy thermometer reaches hard crack stage - don't give up. The mixture will turn a golden color. When it reaches about 302 degree F, pour evenly over cashews. This hardens immediately so pour it where you want it to go. Top with Hershey bars or I just sprinkled milk chocolate chips evenly over the top. Allow a minute or so to melt and spread with a knife. After chocolate has hardened, score with a knife and cut into squares or break apart.

Enjoy this TO DIE FOR treat!

Printable Version

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