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Christmas Cashew Toffee
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5 from 1 vote

Christmas Cashew Toffee

Christmas Cashew Toffee is the best toffee, cashews take it to a whole new wonderful level.
Servings: 32
Calories: 220kcal


  • 1 lb butter (4 sticks)
  • 2 cups sugar
  • 2 tablespoons light corn syrup
  • 6 TBS water
  • 1 1/2 cups cashews** (divided)
  • 1 cup semisweet chocolate chips


  • In a medium sized heavy saucepan melt the butter over low to medium heat stirring occasionally to keep from browning.
  • While the butter is melting lightly butter a large 12 x 17 cookie sheet.
  • Hang a candy thermometer on the inside of the pot while cooking, make sure it does not rest on the bottom of the pan.
  • Once the butter is melted add the sugar, corn syrup, and water.Stir and mix to a sugary goo.
  • Raise heat to medium or medium-high (the higher the heat the faster you need to be prepared to stir)
  • Stir using a wooden or non heat-conducting spoon at a slow pace taking brief breaks until the temp is approximately 225 degrees. (The only reason for stirring slow is to save your energy for the latter stages)
  • Above 225 degrees, stir constantly and progressively more quickly to minimize scorching. (The hotter the stove top, the more prone the mix is to burn)
  • After the heat rises above 270 degrees watch carefully because it will begin to heat up more quickly.
  • Toward the end, you will feel like both the toffee and your arms are burning. (20-30 minutes) By now you will have switched hands several times. You will want to stop. Keep going! Toward this end it will have turned a dark golden brown and may be smoking a bit.
  • After the temperature passes 290 degrees, remove from heat, stir in the coarse nuts, and remove the thermometer. (A little burning on the bottom of the pan is normal. A lot of burning may not ruin it, but might add a slightly bitter taste making it more suitable to ice cream topping. Well yes, you can over cook and burn it if you try hard and don’t stir enough.)
  • Pour entire mixture onto the cookie sheet, spreading evenly to the edges with the stirring spoon.
  • After cooling slightly, (5-10 minutes) spread the chocolate chips evenly over the surface. Wait a few minutes to allow the chips to melt. (If you allowed it to cool too much a hair dryer can assist in melting the chips.) Avoid smearing the chips all the way to the edge of the pan to simplify cleaning.
  • Once the chocolate is spread, sprinkle the finely chopped nuts across the surface. (Optionally, press surface with a clean dry hand to assure nuts are stuck tight.)


*1 cup coarsely chopped and 1/2 cup finely chopped (I use a small electric food chopper)
**Besides the butter and sugar I do not worry about being too precise with the measurements.


Calories: 220kcal | Carbohydrates: 18g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg