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+ servings
A blue plate loaded with Butter Toffee Cashew Crunch.
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4.32 from 32 votes

Butter Toffee Cashew Crunch

When you care enough to give the very best, Butter Toffee Cashew Crunch should be at the very top of your gift-giving list.
Prep Time30 minutes
Additional Time30 minutes
Total Time1 hour
Course: dessert - candy, homemade candy
Cuisine: American
Servings: 4 cups
Calories: 577kcal

Ingredients

  • 16 tablespoons 2 sticks butter
  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • cups roasted salted, cashews
  • 1 cup semi-sweet chocolate morsels melted

Instructions

  • Melt the butter in a medium-sized heavy-bottom saucepan over medium.
  • Add the sugar and whisk to combine.
  • Stir in the salt.
  • Increase the heat to medium/high and, using a candy thermometer, continue to cook and stir gently, yet very frequently, until 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.
  • **Special Note - NEVER heat the toffee over high heat as this will cause the candy mixture to break and separate. See notes below for high-altitude instructions.
  • Meanwhile, line a baking sheet with parchment paper and spray it liberally with baking spray. Set aside.
  • 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.
  • Spread the butter toffee cashews in an even layer onto the prepared baking sheet and cool completely.
  • Once cooled, break the candy into bite-sized pieces. Set aside.
  • Melt the chocolate chips in a microwave-safe bowl (on medium/low power) and stir frequently, until smooth and creamy.
  • Drizzle the melted chocolate over the butter toffee cashew crunch candy and allow the candy to set until firm. Do NOT refrigerate.
  • Store in an airtight container in a cool location.

Notes

Store candy in a cool place in an airtight container.
Do not refrigerate.
NOTE FOR HIGH-ALTITUDE CANDY MAKING: Bring the candy mixture to 297-298 degrees instead of 300 to prevent the candy from breaking. Cook the candy mixture on low heat, stirring very frequently.

Nutrition

Serving: 1serving | Calories: 577kcal | Carbohydrates: 74g | Protein: 23g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 197mg | Potassium: 590mg | Fiber: 4g | Sugar: 67g | Vitamin A: 35IU | Calcium: 33mg | Iron: 3mg