Trevor's Kitchen

Trevor's Kitchen

Easy Cashew Sea Salt Toffee

Easy Cashew Sea Salt Toffee

About the Recipe

“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!”
By: Diamond Crystal Salt          Servings: 8

Ingredients:

1/2 cup butter or margarine
1 1/4 teaspoons Diamond Crystal® Sea Salt, divided
1 cup sugar
1/4 cup water
3/4 cup coarsely chopped cashews, divided
3/4 cup milk chocolate chips or chopped milk chocolate

Getting it done:

1. Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal(R) 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.

2. 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.

3. 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.

4. Use spatula to smooth out chocolate over the entire sheet of candy.

5. Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal(R) Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

RECIPE NOTES
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. Works well with other nuts and chocolate combinations also.

Ingredients:

1/2 cup butter or margarine
1 1/4 teaspoons Diamond Crystal® Sea Salt, divided
1 cup sugar
1/4 cup water
3/4 cup coarsely chopped cashews, divided
3/4 cup milk chocolate chips or chopped milk chocolate

Getting it done:

1. Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal(R) 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.

2. 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.

3. 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.

4. Use spatula to smooth out chocolate over the entire sheet of candy.

5. Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal(R) Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

RECIPE NOTES
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. Works well with other nuts and chocolate combinations also.

About the Recipe

“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!”
By: Diamond Crystal Salt          Servings: 8

Nutritional Info

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