Butter-Toffee Cashews are a delightful treat perfect for snacking, gifting, or adding a gourmet touch to desserts. This simple recipe yields a batch of irresistible, crunchy, and sweet cashews that will have everyone asking for more.
Key Ingredients for Butter-Toffee Cashews:
- 2 cups (about 10 ounces) raw, unsalted cashew halves and pieces
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
How to Make Butter-Toffee Cashews:
Get ready for an explosion of sweet, buttery crunch! This recipe for butter-toffee cashews is incredibly easy to make, requiring just a few pantry staples and minimal effort. The balance of sweet toffee coating and the nutty richness of cashews creates a truly satisfying treat. In about 15 minutes of active prep time and then some cooling, you’ll have a batch of irresistible butter-toffee cashews ready to enjoy.
Step-by-Step Instructions
- Prep Your Baking Sheet: Line a large baking sheet with parchment paper or aluminum foil. If using foil, lightly grease it with non-stick cooking spray or butter to prevent sticking. This step is crucial for easy removal of the finished cashews.
- Toast the Cashews (Optional but Recommended): For an even richer flavor and extra crunch, pre-heat your oven to 300°F (150°C). Spread the raw cashews in a single layer on the prepared baking sheet and toast them for 8-10 minutes, or until lightly golden and fragrant. Keep a close eye on them, as nuts can go from toasted to burnt very quickly. Once toasted, remove the cashews from the oven and set them aside. Leave the oven on.
- Make the Toffee Mixture: In a medium, heavy-bottomed saucepan, combine the unsalted butter, light brown sugar, and light corn syrup over medium heat. Stir constantly until the butter is completely melted and the sugar has dissolved.
- Cook the Toffee: Continue to cook the mixture, stirring frequently, until it reaches the soft-ball stage. This is typically around 235-240°F (113-116°C) on a candy thermometer. If you don’t have a thermometer, you can test for the soft-ball stage by dropping a small amount of the mixture into a glass of cold water. It should form a soft, pliable ball that flattens when removed from the water. This usually takes about 5-7 minutes from when it starts to boil.
- Add Flavor and Leavening: Once the toffee reaches the correct temperature, immediately remove the saucepan from the heat. Stir in the vanilla extract and salt until well combined. Then, carefully stir in the baking soda. The mixture will foam up considerably – this is normal and creates the signature airy texture of the toffee. Stir for just a few seconds until the foaming subsides.
- Coat the Cashews: Quickly and carefully pour the hot toffee mixture over the toasted cashews on the prepared baking sheet (or directly onto the sheet if you skipped toasting). Use a heatproof spatula to quickly spread the mixture and coat the cashews as evenly as possible. Work fast, as the toffee will start to harden.
- Bake Until Golden: Place the baking sheet with the coated cashews into the preheated oven. Bake for 10-12 minutes, or until the toffee is a beautiful golden-brown color. Rotate the baking sheet halfway through baking for even cooking.
- Cool Completely: Remove the baking sheet from the oven and let the butter-toffee cashews cool completely on the baking sheet. Do not try to break them apart while they are still warm, as they will be too soft and will likely clump together. As they cool, the toffee will harden, making them wonderfully crisp.
- Break Apart: Once fully cooled and hardened, break the sheet of butter-toffee cashews into bite-sized pieces. You can do this by hand or by gently tapping the sheet with a rolling pin.
Why You’ll Love This Butter-Toffee Cashews:
You’ll adore these butter-toffee cashews for their incredibly addictive sweet and salty crunch that’s simply irresistible. Making them at home is so much more budget-friendly than buying gourmet versions, allowing you to fulfill larger cravings or create generous gift batches without breaking the bank. The delightful combination of rich butter, sweet brown sugar, and that hint of vanilla creates a classic toffee flavor that perfectly complements the creamy texture of cashews, making them a step above simple candied nuts.
Forget fussy candy-making or expensive store-bought treats; these butter-toffee cashews deliver pure, unadulterated joy in every single bite. They’re perfect for holiday platters, afternoon pick-me-ups, or as a thoughtful edible gift. So gather your ingredients and dive in – your taste buds will thank you!
Storing and Reheating Tips:
Store your delicious butter-toffee cashews in an airtight container at room temperature. They will stay fresh and delightfully crunchy for up to 1-2 weeks. Avoid storing them in the refrigerator, as this can make the toffee coating sticky and soft. If you find a small amount of condensation has formed in the container, you can gently spread the cashews on a baking sheet and pop them into a very low oven (around 200°F or 95°C) for about 5 minutes to re-crisp them, then let them cool completely before re-storing. Freezing is not recommended for this recipe as the texture of the toffee can be compromised upon thawing.
Final Thoughts:
These butter-toffee cashews are a testament to how simple ingredients can create something truly spectacular. Give them a try for a sweet, crunchy treat that’s sure to become a favorite. Happy snacking!
Butter-Toffee Cashews
Ingredients
Equipment
Method
- Prep Your Baking Sheet: Line a large baking sheet with parchment paper or aluminum foil. If using foil, lightly grease it with non-stick cooking spray or butter to prevent sticking. This step is crucial for easy removal of the finished cashews.
- Toast the Cashews (Optional but Recommended): For an even richer flavor and extra crunch, pre-heat your oven to 300°F (150°C). Spread the raw cashews in a single layer on the prepared baking sheet and toast them for 8-10 minutes, or until lightly golden and fragrant. Keep a close eye on them, as nuts can go from toasted to burnt very quickly. Once toasted, remove the cashews from the oven and set them aside. Leave the oven on.2 cups raw, unsalted cashew halves and pieces
- Make the Toffee Mixture: In a medium, heavy-bottomed saucepan, combine the unsalted butter, light brown sugar, and light corn syrup over medium heat. Stir constantly until the butter is completely melted and the sugar has dissolved.1/2 cup unsalted butter, 1 cup packed light brown sugar, 1/4 cup light corn syrup
- Cook the Toffee: Continue to cook the mixture, stirring frequently, until it reaches the soft-ball stage. This is typically around 235-240°F (113-116°C) on a candy thermometer. If you don’t have a thermometer, you can test for the soft-ball stage by dropping a small amount of the mixture into a glass of cold water. It should form a soft, pliable ball that flattens when removed from the water. This usually takes about 5-7 minutes from when it starts to boil.
- Add Flavor and Leavening: Once the toffee reaches the correct temperature, immediately remove the saucepan from the heat. Stir in the vanilla extract and salt until well combined. Then, carefully stir in the baking soda. The mixture will foam up considerably – this is normal and creates the signature airy texture of the toffee. Stir for just a few seconds until the foaming subsides.1 teaspoon vanilla extract, 1/2 teaspoon salt, 1/4 teaspoon baking soda
- Coat the Cashews: Quickly and carefully pour the hot toffee mixture over the toasted cashews on the prepared baking sheet (or directly onto the sheet if you skipped toasting). Use a heatproof spatula to quickly spread the mixture and coat the cashews as evenly as possible. Work fast, as the toffee will start to harden.2 cups raw, unsalted cashew halves and pieces
- Bake Until Golden: Place the baking sheet with the coated cashews into the preheated oven. Bake for 10-12 minutes, or until the toffee is a beautiful golden-brown color. Rotate the baking sheet halfway through baking for even cooking.
- Cool Completely: Remove the baking sheet from the oven and let the butter-toffee cashews cool completely on the baking sheet. Do not try to break them apart while they are still warm, as they will be too soft and will likely clump together. As they cool, the toffee will harden, making them wonderfully crisp.
- Break Apart: Once fully cooled and hardened, break the sheet of butter-toffee cashews into bite-sized pieces. You can do this by hand or by gently tapping the sheet with a rolling pin.