Get ready to fall in love with Butter Toffee Cashew Crunch, the kind of sweet treat that steals the show at bake sales, family holidays, and cozy evenings at home. This recipe delivers everything you want in a homemade candy: a snappy, buttery toffee base loaded with roasted cashews, a hint of vanilla, and (if you wish!) a decadent layer of chocolate sprinkled with flaky sea salt. Every bite offers that irresistible contrast of soft crunch, rich caramel flavor, and nutty goodness that makes you reach for just one more piece—again and again.
Ingredients You’ll Need
This Butter Toffee Cashew Crunch calls for a surprisingly short ingredient list, but each element brings its unique flair. Simple pantry staples come together to create layers of texture and flavor, from rich butter to sweet roasted cashews and the irresistible aroma of vanilla.
- 1 cup unsalted butter: The backbone of the toffee, unsalted butter creates a creamy, melt-in-your-mouth base with pure buttery flavor.
- 1 cup granulated sugar: Essential for crunchy sweetness, it caramelizes beautifully to form the perfect toffee texture.
- 1/4 teaspoon salt: Just a pinch balances the sweetness and brings out the buttery, nutty tones.
- 1 tablespoon light corn syrup: This secret weapon keeps your toffee ultra-smooth and prevents any pesky sugar crystals from forming.
- 2 tablespoons water: Helps dissolve the sugar and gets everything melting together evenly in the saucepan.
- 1 1/2 cups roasted cashews (lightly chopped): Cashews bring a delicate nuttiness and a lovely soft crunch that sets this treat apart from ordinary toffee.
- 1 teaspoon vanilla extract: A splash at the end boosts the warm, complex flavors and fills your kitchen with incredible aroma.
- 1 cup milk or dark chocolate chips (optional): For those who can’t resist a chocolate finish, chips melt over the warm toffee for a glossy, decadent topping.
- Sea salt for sprinkling (optional): Flaky sea salt is the ultimate finishing touch, popping against the sweet and buttery backdrop.
How to Make Butter Toffee Cashew Crunch
Step 1: Prepare Your Baking Sheet
First things first, set yourself up for candy-making success by lining a baking sheet with parchment paper or a silicone baking mat. This step is crucial for easy release later, so you won’t have to worry about your gorgeous Butter Toffee Cashew Crunch sticking. Have a sturdy spatula handy—you’ll need it when it’s time to spread the molten toffee.
Step 2: Melt and Combine the Toffee Base
In a heavy-bottomed saucepan over medium heat, combine the butter, granulated sugar, salt, corn syrup, and water. As the butter melts and sugar begins to dissolve, keep stirring to ensure everything blends smoothly. This stage forms the rich, glossy base that gives Butter Toffee Cashew Crunch its signature snap.
Step 3: Cook to Hard Crack Stage
Once everything’s melted and combined, attach a candy thermometer to your pan. Bring the mixture to a boil, stirring occasionally. Watch the temperature closely—in about 10 to 12 minutes, you’ll reach the “hard crack” stage at 300°F. That’s your cue to move fast! This temperature is the magic moment where toffee gets crisp (not chewy).
Step 4: Stir in Vanilla and Cashews
Immediately remove the pan from the heat and add vanilla extract along with your chopped roasted cashews. The fragrance at this step is honestly irresistible! Working quickly (toffee sets fast), stir to evenly distribute the nuts, then pour the molten mixture onto your prepared baking sheet.
Step 5: Spread and (Optional) Top with Chocolate
Using a spatula, spread the toffee-nut mixture into an even layer while it’s still hot. If you’re adding chocolate: After about one minute, sprinkle chocolate chips directly over the surface. Let them sit for two minutes to melt, then gently spread the chocolate into a smooth, glossy coat. For a gourmet finish, sprinkle a bit of flaky sea salt while the chocolate is still warm.
Step 6: Cool and Break Into Pieces
Let your toffee cool completely at room temperature—patience pays off here! Once set, use your hands to break the Butter Toffee Cashew Crunch into rustic pieces. Don’t worry about perfection; the jagged, golden shattered edges are all part of the charm.
How to Serve Butter Toffee Cashew Crunch
Garnishes
A light sprinkle of flaky sea salt on top right after adding the chocolate is genuinely transformative—it balances the sweetness and adds a pop of texture. For a festive look, you could also dust with edible gold dust or drizzle stripes of melted white chocolate for an extra fancy touch.
Side Dishes
Serve Butter Toffee Cashew Crunch alongside seasonal fresh fruit, a platter of crisp apples and pears, or even a scoop of vanilla ice cream. The contrast of cold, creamy ice cream with sweet, buttery crunch is irresistible for dessert lovers.
Creative Ways to Present
Gift Butter Toffee Cashew Crunch in glass jars tied with ribbon, or layer it in a pretty tin for a heartwarming homemade present. At parties, pile pieces high on a cake stand for a dramatic centerpiece, or tuck small bundles into candy bags for party favors—everyone will ask for your recipe!
Make Ahead and Storage
Storing Leftovers
Keep your Butter Toffee Cashew Crunch fresh and snappy by storing it in an airtight container at room temperature. Avoid humidity, which can make the toffee sticky. Properly stored, your candy will stay delicious for up to two weeks—though it rarely lasts that long!
Freezing
You can absolutely freeze Butter Toffee Cashew Crunch for longer storage. Place pieces between layers of parchment in a freezer-safe container, seal tightly, and keep for up to two months. Thaw at room temperature before serving to restore the crisp texture.
Reheating
If your toffee gets a bit soft from humidity or other storage mishaps, pop pieces in a low oven (about 250°F) for 5 to 10 minutes. Keep an eye on them; you just want to dry them out, not melt them. Let them cool completely before enjoying.
FAQs
Can I use different nuts besides cashews?
Absolutely! While cashews bring a creamy crunch unique to this recipe, feel free to swap in almonds, pecans, or macadamia nuts. Just make sure they’re roasted (or toast them yourself for deeper flavor) and lightly chopped so every piece has plenty of nutty bits.
What happens if I don’t use a candy thermometer?
A candy thermometer really takes the guesswork out of toffee, ensuring you hit the right temperature for that signature crunch. If you don’t have one, you can test by dropping a bit of the hot toffee mixture into a glass of cold water—if it hardens instantly and snaps cleanly, it’s ready!
Is it possible to make Butter Toffee Cashew Crunch vegan?
You can experiment with high-quality vegan butter and dairy-free chocolate chips. The results may vary in texture, but many plant-based cooks have success with these substitutes. Just keep an eye on your toffee as it cooks.
Why did my toffee turn out grainy?
Graininess usually happens if the sugar wasn’t totally dissolved or if the mixture wasn’t stirred enough early on. Adding corn syrup as in this recipe helps keep your toffee silky and prevents sugar from crystallizing—so always measure carefully!
Can I double the recipe?
Definitely! If you want a double batch of Butter Toffee Cashew Crunch, simply use a larger saucepan and double every ingredient. Be sure to spread the mixture evenly, and it’s wise to use two baking sheets rather than crowding one.
Final Thoughts
There’s something undeniably special about homemade Butter Toffee Cashew Crunch—it’s a labor of love that rewards you with layers of buttery crunch, toasted nuts, and (if you choose) that classic chocolatey finish. Whether you’re gifting, sharing, or secretly stashing a jar for yourself, this recipe is a guaranteed crowd-pleaser. Go ahead, give it a try, and add a little extra sweetness to your kitchen traditions!
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Butter Toffee Cashew Crunch Recipe
- Total Time: 22 minutes (plus cooling)
- Yield: About 20 pieces 1x
- Diet: Vegetarian
Description
Indulge in the irresistible combination of buttery toffee, crunchy cashews, and decadent chocolate with this Butter Toffee Cashew Crunch recipe. Perfect for holiday gifting or a sweet treat for yourself!
Ingredients
For the Toffee:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon light corn syrup
- 2 tablespoons water
Additional Ingredients:
- 1 1/2 cups roasted cashews (lightly chopped)
- 1 teaspoon vanilla extract
- 1 cup milk or dark chocolate chips (optional)
- sea salt for sprinkling (optional)
Instructions
- Prepare the Toffee: Line a baking sheet and combine butter, sugar, salt, corn syrup, and water in a saucepan. Cook until reaching 300°F, then stir in vanilla and cashews.
- Spread the Mixture: Pour the hot toffee onto the baking sheet, spread it, and add chocolate if desired.
- Cool and Break: Let the toffee cool, then break it into pieces.
Notes
- Use a candy thermometer for best results.
- Store in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 160
- Sugar: 14g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
