Recipe by Pam Shammo, Gibsonburg, Ohio
First place and Best of Show, Candies (Other), 2018
Baking temperature: n/a
Baking time: n/a
Yield: 24 servings
Ingredients
- 1 cup cashew halves and pieces
- ½ cup granulated sugar
- 1/3 cup packed brown sugar
- 1 cup butter
- ¼ cup water
- ½ cup white chocolate chips
Instructions
- In a 2 quart heavy saucepan, cook sugar, brown sugar, butter and water over medium-high heat, stirring constantly with a wooden spoon. Mixture will come to a full boil after about 5-7 minutes.
- Lower the heat to just under medium and boil for 15 minutes.
- When candy begins to stir as one mass, the temperature on the candy thermometer will be 300 degrees or small amount dropped into ice cold water forms a hard brittle strand. Stir frequently!
- Mixture will darken as it gets closer to 300 degrees.
- Stir in ½ cup of the cashews; immediately pour toffee onto parchment lines pan.
- Quickly spread mixture to ¼” thickness with rubber spatula.
- Sprinkle with white chocolate chips.
- Let stand about 1 minute or until chips are completely softened.
- Spread softened chips evenly over toffee.
- Sprinkle remaining cashews onto melted chocolate.
- Refrigerate about 30 minutes or until topping is firm.
- Break into 1” pieces.
- Store in tightly covered container.