Saturday, October 17, 2009

Cashew Butter Toffee

This recipe comes from Tasha Tudor's Old-Fashioned Gifts. Every time I look through this book I am struck anew by the lovely, other-worldly life she led with her family in Vermont.

1 cup sugar
1/2 tsp. salt
1/4 cup water
1/2 cup butter
1 cup chopped cashews
1 - 12-oz. package semi-sweet chocolate chips

Butter a cookie sheet and set it aside.

Combine the sugar, salt, water, and butter in a heavy saucepan. Over medium heat, cook the mixture to the "soft-crack" stage (285°).

Add 1/2 cup of the chopped cashews and immediately pour the mixture onto the buttered cookie sheet. Spread out the mixture with a spatula and allow it to cool.

Melt half of the chocolate chips and spread on the top of the cooled toffee. Sprinkle with half of the remaining chopped cashews. Let this mixture cool until the chocolate has hardened. Turn the mixture over with a spatula and repeat the same process on the other side. Both sides of the toffee should be coated with chocolate and chopped nuts.

Break the toffee into pieces and store in a covered container in a cool, dry place.

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