Best 8 Cashew Toffee Recipes

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Indulge in a delectable journey with our cashew toffee recipes, a symphony of flavors that will tantalize your taste buds and leave you craving more. These treats are perfect for any occasion, whether you're hosting a party, preparing a special dessert for your loved ones, or simply treating yourself to a moment of pure indulgence. Choose from our selection of easy-to-follow recipes that cater to different skill levels and preferences. From the classic cashew toffee with its rich, buttery flavor to variations like chocolate cashew toffee and cashew toffee bark, each recipe promises a unique and unforgettable experience.

Here are our top 8 tried and tested recipes!

EASY CASHEW SEA SALT TOFFEE



Easy Cashew Sea Salt Toffee image

Ready in minutes, this toffee takes all the guesswork out of candy making, and is by far the most requested holiday treat I make. My family won't let me in the door without a few batches in tow. Makes a great gift wrapped up in a holiday tin!

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time 1h

Yield 8

Number Of Ingredients 6

½ cup butter or margarine
1 ¼ teaspoons Diamond Crystal® Sea Salt, divided
1 cup sugar
¼ cup water
¾ cup coarsely chopped cashews, divided
¾ cup milk chocolate chips or chopped milk chocolate

Steps:

  • Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
  • Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
  • Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
  • Use spatula to smooth out chocolate over the entire sheet of candy.
  • Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 38.7 g, Cholesterol 35.8 mg, Fat 22.7 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 575.7 mg, Sugar 34 g

MOCHA TOFFEE CASHEW BARS



Mocha Toffee Cashew Bars image

Categories     Coffee     Chocolate     Nut     Dessert     Bake     Cashew     Edible Gift     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen bars

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablespoons instant-espresso powder* dissolved in 2 tablespoons boiling water
2 cups all-purpose flour
1/2 teaspoon salt
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
3/4 cup salted roasted cashews (4 oz), chopped

Steps:

  • Preheat oven to 350°F.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
  • Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking; base can burn easily.)
  • While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack, then cut into 48 bars. Chill until chocolate is firm, about 15 minutes.

CASHEW TOFFEE



Cashew Toffee image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 6

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:

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

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Candy, Sodium 55 mg, Sugar 8 g, TransFat 0 g

SALTED TOFFEE CASHEW COOKIES



Salted Toffee Cashew Cookies image

When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. -Crystal Schlueter, Babbitt, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped salted cashews
1 cup brickle toffee bits
1 cup butterscotch chips
Salted whole cashews

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press a whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 129 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 129mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-CASHEW TOFFEE



Chocolate-Cashew Toffee image

Categories     Candy     Chocolate     Nut     Dessert     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 1/2 pounds

Number Of Ingredients 8

1 1/4 cups firmly packed light brown sugar
1/4 cup light corn syrup
5 tablespoons unsalted butter, cut into bits
1 tablespoon cider vinegar
1/4 cup water
1 teaspoon vanilla
1 cup semisweet chocolate chips
3/4 cup finely chopped roasted and salted cashews

Steps:

  • In a heavy 2-quart saucepan combine the brown sugar, the corn syrup, the butter, the vinegar, and the water, bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil the syrup, undisturbed, until it is deep golden and a candy thermometer 290°F. Stir in the vanilla, pour the mixture into a buttered 13- by 9-inch metal baking pan, tilting the pan and spreading mixture with a wooden spoon, and let the toffee cool completely.
  • In the top of a double boiler set over barely simmering water melt the chocolate chips, stirring until the chocolate is smooth, and spread the chocolate evenly over the toffee. Sprinkle the cashews evenly over the chocolate, pressing them gently into it, and chill the confection for 30 minutes, or until the chocolate is firm. With a thin knife loosen the confection from the pan and, using the knife as a lever, remove it in one piece from the pan. Cut or break the toffee into serving pieces. The toffee keeps, separated by sheets of wax paper in an airtight container lined with wax paper, in a cool dry place for 2 weeks.

TOFFEE CASHEW BARS



Toffee Cashew Bars image

A sweet, nutty, chewy buttery delight. I've had guests tell me that it's pure gold. This is a variation on a blue ribbon winning recipe. Also great with semisweet chocolate chips sprinkled on top, for chocolate lovers.

Provided by LIZABITS70

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 9

2 cups all-purpose flour
½ cup confectioners' sugar
1 cup butter, softened
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups cashews
1 (6 ounce) package toffee baking bits

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a medium bowl, mix together the flour and confectioners' sugar. Rub in the butter until no noticeable lumps remain. Press the flour mixture evenly onto the bottom of the prepared 9x13 inch pan.
  • Bake for 15 minutes in the preheated oven, or until firm. While the crust is baking, mix together the sweetened condensed milk, egg, vanilla, and salt in a medium bowl. Stir in the cashews and toffee bits. When the crust comes out of the oven, spread the nut mixture over it, and return to the oven.
  • Bake for an additional 18 to 23 minutes, or until golden brown. Cool in pan completely before cutting into 1x2 inch bars.

Nutrition Facts : Calories 113.6 calories, Carbohydrate 11.5 g, Cholesterol 17.3 mg, Fat 6.9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 81.4 mg, Sugar 6 g

TOFFEE CASHEW TREASURES



Toffee Cashew Treasures image

After searching for a recipe that combined all of my favorite cookie ingredients, I decided to create my own. The result is a lacy, crisp cookie that's sure to earn you rave reviews.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup milk chocolate English toffee bits or brickle toffee bits
1 cup chopped cashews, toasted

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 247 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 240mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

EASY CASHEW SEA SALT TOFFEE



EASY CASHEW SEA SALT TOFFEE image

Categories     Chocolate     Nut

Number Of Ingredients 6

1/2 cup butter or margarine
1 1/4 teaspoons (divided) sea salt (e.g. Diamond Crystal Sea Salt)
1 cup sugar
1/4 cup water
3/4 cup (divided) cashews, coarsely chopped
3/4 cup milk chocolate chips or milk chocolate, chopped

Steps:

  • Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of sea salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
  • Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
  • Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
  • Use spatula to smooth out chocolate over the entire sheet of candy.
  • Sprinkle the remaining cashews and 1/4 teaspoon sea salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.
  • Note: If the butter releases from the toffee, it probably cooked a bit too long. When it happens I just tilt the pan so that the butter runs away from the toffee before it cools.
  • Note: Works well with other nuts and chocolate combinations also.

Tips:

  • Prepare your ingredients and equipment: Make sure you have all the necessary ingredients and equipment before starting the recipe. This will help you stay organized and prevent any interruptions during the cooking process.
  • Use a heavy-bottomed saucepan: This will help to distribute the heat evenly and prevent the toffee from burning.
  • Stir continuously: This will help to prevent the toffee from sticking to the pan and burning.
  • Use a candy thermometer: This will help you to ensure that the toffee reaches the correct temperature.
  • Be careful when working with hot toffee: It can cause serious burns, so always handle it with care.
  • Let the toffee cool completely before cutting it: This will help to prevent it from becoming sticky and messy.

Conclusion:

Cashew toffee is a delicious and easy-to-make treat that is perfect for any occasion. With its rich, buttery flavor and crunchy texture, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give cashew toffee a try. You won't be disappointed!

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