T&T Cashew Toffee

If I’d have known toffee was so easy to make, I’d be fatter than I am now.

Cashew Toffee

1  cup cashew halves and pieces

1/2 cup granulated sugar

1/2 cup packed brown sugar

1  cup buttter

1/4 cup water

1/2 cup white vanilla baking chips (see warning)

Heat oven to 350F.  Line a 15 X10X1 inch pan with foil.  Spread the cashews on pan and bake 6 to 10 minutes, stirring occasionaly, until light brown.  Pour into a small bowl and set aside.  Set pan aside.

In a heavy 2 quart saucepan, cook the granulated sugar, brown sugar, butter and water over medium high heat 4 to 6 minutes, stirring constantly with a wooden spoon, until mixture comes to a full boil.  Boil 10 to 15 minutes, stirring constantly, to 300F on a candy thermometer on until a small amount of mixture dropped into a cup of very cold water seperates into hard brittle threads.

Remove from heat and stir in half cup fo the cashews and immediately pour toffee into foil lined pan.  Quickly spread to 1/4 inch thickness with a rubber spatula.  Sprinkle with baking chips.  Let stand for about 1 minute or until chips are completely softened.  Spread softened chips evenly over toffee.  Sprinkle with remaining cashews.

Refrigerate about 30 minutes or until topping is firm.  Break into 2X1 inches pieces.  Store tightly covered at room temperature.

Warning:  The first time I made this I used the white chips and it did not work well.  Second time I used milk chocolate chips and it worked great.