Butter Toffee Cashew Crunch

Butter Toffee Cashew Crunch

When you care enough to give the very best, this recipe for butter toffee cashew crunch candy should be at the very top of your gift-giving list.

 A closeup vertical photo of toffee cashew clusters on a blue plate.

I love toffee. I love cashews. I love chocolate. And I love candy! But this isn’t about me!

If you do, too, then this easy to make homemade candy recipe for crunchy butter toffee cashew crunch is one you’ll want in your recipe arsenal!

Not only will this homemade candy make a terrific and thoughtful gift from your kitchen, but it’s also one that you’ll make time and again throughout the year, if only because you love toffee, cashews, chocolate, and candy!

Double Chocolate Graham Cracker Toffee is another easy homemade candy recipe you’ll enjoy!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making homemade butter toffee cashew crunch is available at the end of this post. 

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Closeup vertical photo of a pile of toffee cashew crunch on a blue plate with a dark chocolate drizzle.

The ingredient list;

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed;

Overhead picture of a blue scalloped plated filled with butter toffee cashew crunch with chocolate.

Is a candy thermometer necessary to make this recipe?

Yes, it is!

In order to make toffee, you need to get the sugar and butter mixture to the “hard-crack” stage which is anywhere between 295 – 309 degrees Fahrinhight (146 – 154 degrees celsius).

The only way to do this with the utmost accuracy is to use a candy thermometer.

What happens if the toffee doesn’t get to the hard-crack temperature?

It wouldn’t be the end of the world, certainly. It’s candy after all. LOL

However, the consistency would be more like a chewy caramel, or taffy, which is never a bad thing.

All that said, for this homemade candy recipe I was aiming for a crunchy butter toffee, so the recipe is written as such.

Caution! There is a danger of heating toffee over too high of heat.

Why? Because the mixture can “break” and separate leaving the butter and the sugar as two separate entities that never fully combine.

Always heat your toffee over medium or medium/high heat. Never over high heat for extended periods of time!

Remember…good things come to those who wait!

Can this toffee cashew crunch be stored in the fridge after it’s made?

No. Don’t do it!

Keeping chocolate in the refrigerator will cause condensation, which will make the dark chocolate turn hazy and spotty.

*Complete Disclaimer* – I tried to rush the hardening stage while making this recipe (for photography purposes) by placing my chocolate drizzled toffee cashew crunch outside when the weather was a tad too cold.

The results (as you can tell from the photos) are very small white blemish spots on my candy which shouldn’t be there. The “spots” in no way affect the flavor of the candy, but they don’t look quite as “pretty” as they should.

Take that out of the book of “do as I say, not as I do,” and don’t make the same mistake I did, thinking that only a few minutes won’t matter. Take your time, and let them harden naturally, without the use of cold temperatures.

Can this candy be frozen after it’s made?

YES! Odd right, don’t refrigerate, but freezing is okay? What’s up with that?

As long as the candy is wrapped very well, with all the air removed from the packaging, this butter toffee cashew crunch can be frozen for up to three months without harm to the appearance, or taste.

Since freezing happens relatively quickly, there is far less time for condensation to form so the chocolate should remain unblemished.

The easy step-by-step instructions for making butter toffee cashew crunch;

  • Melt the butter in the heavy bottom saucepan over medium heat.
  • Add the sugar and whisk to combine.
  • Add the candy thermometer to the pan and cook the mixture over medium/high heat, stirring pretty much continually.

  • Once the mixture is at a low boil, add the salt and stir.
  • Continue stirring over medium/high heat, cooking the toffee until the mixture reaches approximately 300-degrees (hard-crack stage) on a candy thermometer.
  • Meanwhile, line a baking sheet with parchment paper, and spray liberally with baking spray.
  • Once the toffee reaches the hard-crack stage, remove from the heat and immediately stir in the vanilla extract, and the cashews.

  • Once the cashews are thoroughly coated in the toffee, spread them out into an even layer on the prepared baking sheet.
  • Cool completely.
  • Once cooled, break the candy into bite-sized pieces.
  • In a microwave-safe bowl, melt the semi-sweet chocolate on low/medium power (stirring often) until smooth and creamy.
  • Drizzle the melted chocolate liberally over the butter toffee cashew crunch, and allow the candy to harden at room temperature.
  • Break again into bite-sized pieces, if desired.

Closeup photo of butter toffee cashew crunch candy with chocolate drizzle.

For additional homemade candy recipes that make great gifts, click on the following titles for;

You can either thank me for this recipe of coconut pecan praline candy or curse me out! They’re so good and so addicting you may eat them all by yourself! Sorry. Not sorry!

Square plate of pecan pralines with a blue striped napkin.

This Double Chocolate Graham Cracker Toffee wins my (self-proclaimed) blue ribbon award for the best and easiest candy I have ever made. Since I’ve made it twice in the past week, that’s proof positive! When you make it, you’ll understand why! Trust me.

Double Chocolate Graham Cracker Toffee with Almonds on a wooden board with a blue and brown napkin.

Today’s best Homemade Candy Recipe Roundup is for those of us who enjoy giving, making, and eating delicious homemade gifts of love during the holidays. Sweet!

Vertical title text collage image of homemade candy recipe roundup.
  • Homemade Butter Toffee Cashew Crunch (pictured below) This is the place!!
Title text vertical closeup image of butter toffee cashew crunch on a blue plate with a tan napkin.

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Below is the printable recipe card along with the nutritional information and instructions for making for today’s Homemade Butter Toffee Cashew Crunch. 

Yield: 4 cups

Butter Toffee Cashew Crunch Candy

Butter Toffee Cashew Crunch Candy

When you care enough to give the very best, this recipe for butter toffee cashew crunch candy should be at the very top of your gift-giving list.

Prep Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour


  • 2 sticks (1 cup) butter
  • 1 cup granulated sugar
  • ¼ teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • 1½ cups roasted, salted, cashews
  • 1 cup semi-sweet chocolate morsels, melted


  1. Melt the butter in a medium-sized heavy-bottom saucepan over medium heat.
  2. Add the sugar and whisk to combine.
  3. Stir in the salt.
  4. Increase the heat to medium/high and, using a candy thermometer, continue to cook and stir the mixture until the toffee reaches the hard-crack temperature on the candy thermometer of 300-degrees Fahrenheit. *Note - this can take up to 10 minutes or more. Do NOT walk away from the stovetop, and stir very frequently.
  5. **Special Note - NEVER heat the toffee over high heat as this will cause the candy mixture to break and separate.
  6. Meanwhile, line a baking sheet with parchment paper and spray it liberally with baking spray. Set aside.
  7. Once the toffee has reached the hard-crack temperature, remove the pot from the heat and stir in the vanilla extract, and the cashews until evenly coated.
  8. Spread the butter toffee cashews in an even layer onto the prepared baking sheet and cool completely.
  9. Once cooled, break the candy into bite-sized pieces. Set aside.
  10. Melt the chocolate chips in a microwave-safe bowl (on medium/low power) and stirring frequently, until smooth and creamy.
  11. Drizzle the melted chocolate over the butter toffee cashew crunch candy and allow the candy to set until firm. Do NOT refrigerate.
  12. Store in an airtight container in a dark location.


Wrap the toffee well, in an airtight container, and freeze for up to 3 months.

Store at room temperature in an airtight container.

Do not refrigerate.

Nutrition Information


4 cups

Serving Size


Amount Per Serving Calories 446Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 183mgCarbohydrates 80gFiber 3gSugar 74gProtein 3g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.

Thank you so much for visiting me here in my Kudos Kitchen!!

I sincerely hope you’ve enjoyed today’s homemade candy recipe for butter toffee cashew crunch as much as I’ve enjoyed bringing it to you!

Horizontal photo of a platter of butter toffee cashew crunch with a chocolate drizzle and a blue and tan striped napkin.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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  1. Delicious and addicting for sure!

  2. There is no way I would share this with anyone its mine all mine! Yummy have a blessed season xo hugs

  3. Can you just pour chocolate over the nut mixture then break? Thanks!

  4. I just made this candy for the first time. I followed the directions carefully, but the resulting candy is not as expected. It was as if the fat separated out of the hardened candy. The texture is fine, but the candy is very greasy to touch. I used store brand butter. I omitted the chocolate topping because I feared it would not stick to the toffee. We will still enjoy the candy but I probably won’t make it again.

    • Hi, Barb!
      Thanks for writing although I’m sorry to hear that you had problems with the toffee.
      I’m a bit perplexed, but the only thing I can think of that may have happened is that the toffee was heated at too high a heat which will cause the toffee mixture to break and separate. Again, I’m sorry you didn’t have good results, but I’m glad it still tastes good.
      Feel free to contact me again if you feel the need.
      Take care,

      • Barb, as a matter of fact, I’m going to add into the body of the post, and the recipe card itself, a caution note of not having the heat up too high for fear of the toffee separating. Thanks again for leaving your comment. I definitely take notice and am making the needed changes to my post.

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