#Costco butter toffee cashews crack
Once you reach the hard crack stage remove from heat and add the cashews. Heat to the hard crack stage of 300 to 310 degrees F or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Once butter has melted increase the heat to medium-high heat.
In a heavy bottom saucepan combine the butter, sugar, and corn syrup and start to cook on medium heat. Line the pan with foil so that it will be easier to remove later.Ĭoat foil lined pan with a thin coat of unsalted butter. If you want a thicker toffee then you want a smaller pan. Pan size for this depends on what type of toffee you are going for. It’s a great day to buy my cookbook Holy Sweet! Want More Cashew Recipes?Ĭhocolate Butterscotch Salted Cashew Fudge Welcome to your new addiction: Salted Cashew Crunch Toffee. Though the salted cashews tend to be my favorites. The original recipe only called for about a cup of nuts.īut I made this toffee with all sorts of nuts. This is key in candy making that involves butter in general.Įuropean butter has a higher butterfat content.Īmerican butter tends to get watery and you don’t want that. The first and best advice I can give you is to make sure you are using European butter. Luckily there are other recipes out there that helped me. You don’t just rush heat the toffee up to the hard crack stage there are steps I had to figure out and mess with. They explained that wasn’t their cashew crunch recipe so they were able to share. I asked why they were willing to give this recipe and not the peanut brittle. They said boil to hard crack, throw in the nuts, pour in a pan. Now, I had no idea what that meant at all.īut basically it means 1 cup of butter to 1 cup of sugar to 1 TBSP of corn syrup. They just kind of giggled and said it’s a 1 to 1 to 1 recipe. So I was shocked when I asked if they knew about cashew butter crunch and they said yes and asked if I wanted the recipe. One which they will not give the recipe for.
Now these ladies are Mennonites and they make peanut brittle. Then one of the ladies at my mom’s community center farmers market became my savior. I had no luck finding the recipe I was looking for. The cashew crunch I had was always rather pale in color compared to traditional toffee. Which sounds like a dumb statement but I mean that it was too dark. Most of the time the toffee was too toffee like. That started a quest to find a recipe that was like the cashew butter crunch I had in the past. I’m decent at candy making, especially fudge. So I thought to myself I’ll just make some. While this might not seem like a tragedy to some it was for me. Not because people weren’t buying it but because the place was no longer selling to them. I could polish off the small little bag in the blink of an eye. I would always buy as much as I could but still being nice to and leaving a little behind for others to become addicted to it. For years my favorite grocery store carried an Amish Cashew Crunch candy at holiday time. Jump to Recipe This Salted Cashew Crunch Toffee is a melt in your mouth buttery sweet and salty toffee that is downright addictive.
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