Homemade toffee that will make sure no one will have to dig to the bottom of the bowl to find the cashews!
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1 cup sugar
1 cup Land O Lakes® Butter
1 tablespoon light corn syrup
1 1/2 cups salted cashew pieces
*Substitute 1 1/2 cups your favorite salted nuts.
Line 15x10x1-inch baking pan with aluminum foil. Set aside.
Combine sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat, stirring occasionally, 9-11 minutes or until butter is melted and mixture comes to a boil. Reduce heat to medium-low; cook, stirring occasionally, 40-50 minutes or until candy thermometer reaches 310°F or small amount of mixture dropped into ice water forms brittle strands. Remove from heat; stir in cashews.
Spread to 1/4-inch thickness on prepared pan. Cool completely; break into pieces.
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How long does the candy last? Does it require refrigeration?
Hi Cathy, there is no need to refrigerate. Just store in a container with a tight fitting lid at room temperature.
Why no baking soda? Doesn't this help created the bubbles in the brittle?
Hi Liz, Some recipes call for baking soda and some do not. This particular recipe does not and has a slightly different texture than regular toffee. Hope this helps!
I was looking for a recipe to make myself as the price of buying it ready-made is getting outragous! A friend tried your recipe and it is right on the money! Thanks for the recipe!
I love this except for the grease. Why is there so much grease/butter when I poor onto the pan?
Mary, A toffee mixture like this one can sometimes separate during cooking, leaving a buttery-looking layer on the surface and a thicker mixture underneath, because the emulsion of water and fat breaks. The liquid in the candy becomes steam when cooking, and if too much evaporates the ratio of fat and liquid causes the mixture to separate. This can be hard to predict and prevent. But, you can usually fix it by carefully adding 1 tablespoon at a time of hot water to the hot candy mixture and stirring it. The mixture should "come together" and not have the greasy layer you mention. Candies, like this one, that are cooked to a high temperature are fragile at that temperature and so be careful as you pour it onto the pan because it can possibly separate at that time as well. I, too, love this recipe. Hope this information will help you in your candy making.!
I made this recipe and it came turned out like mush (several times). I can't figure out what I did wrong. Can someone please help. The first couple of times I made it, it turned out delicious. But I don't know what went wrong? Can someone help please?
A couple of questions come to my mind. Humidity - the humidity of the day you make a candy like this one can make a difference on how sticky the candy is. Also, it is very important to cook the candy mixture to 310 degrees F. on the candy thermometer. If you dropped some of the mixture into cold water it should form hard brittle strands almost immediately. The candy mixture may not have been cooked to a high enough temperature. So, I wonder if you should test your candy thermometer to make sure if it is registering the temperature correctly. Place the thermometer into boiling water and check to see that it registers 212 degrees F.