Ingredients and Weight:
- 1 cup unsalted butter (2 sticks), cubed
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup salted cashews
Preparation Time:
10 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Line an 8x8-inch baking pan with parchment paper.
- In a medium saucepan, combine the butter, sugar, corn syrup, and heavy cream. Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5-7 minutes, or until the mixture thickens and turns golden brown.
- Remove from heat and stir in the vanilla extract and sea salt.
- Pour the toffee into the prepared pan and sprinkle the cashews on top.
- Refrigerate for at least 2 hours before breaking into pieces.
Nutritional Information:
Serving Size: 1/8 of recipe
- Calories: 250
- Fat: 15g
- Carbohydrates: 30g
- Protein: 2g
Dish Characteristics:
- Sweet, salty, and crunchy
- Perfect for parties or as a snack
- Easy to make with readily available ingredients
User Comments:
- "This toffee is so easy to make and it turned out amazing! The combination of the sweet toffee and the salty cashews is perfect."
- "I made this for a party and it was a huge hit. Everyone loved it!"
- "I'm not a huge toffee fan, but this recipe changed my mind. It's not too sweet and the cashews add a nice crunchy texture."
Special Precautions and Tips:
- Be careful not to overcook the toffee, or it will become hard and brittle.
- If you don't have parchment paper, you can grease the pan with butter or cooking spray.
- Let the toffee cool completely before breaking it into pieces, or it will be sticky and difficult to handle.
