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Cashew Toffee

Recipe by Pam Shammo, Gibsonburg, Ohio
First place and Best of Show, Candies (Other), 2018

Baking temperature: n/a
Baking time: n/a
Yield: 24 servings

  • 1 cup cashew halves and pieces
  • ½ cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 cup butter
  • ¼ cup water
  • ½ cup white chocolate chips
  1. In a 2 quart heavy saucepan, cook sugar, brown sugar, butter and water over medium-high heat, stirring constantly with a wooden spoon. Mixture will come to a full boil after about 5-7 minutes.
  2. Lower the heat to just under medium and boil for 15 minutes.
  3. When candy begins to stir as one mass, the temperature on the candy thermometer will be 300 degrees or small amount dropped into ice cold water forms a hard brittle strand. Stir frequently!
  4. Mixture will darken as it gets closer to 300 degrees.
  5. Stir in ½ cup of the cashews; immediately pour toffee onto parchment lines pan.
  6. Quickly spread mixture to ¼” thickness with rubber spatula.
  7. Sprinkle with white chocolate chips.
  8. Let stand about 1 minute or until chips are completely softened.
  9. Spread softened chips evenly over toffee.
  10. Sprinkle remaining cashews onto melted chocolate.
  11. Refrigerate about 30 minutes or until topping is firm.
  12. Break into 1” pieces.
  13. Store in tightly covered container.
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