Easy Cashew Sea Salt Toffee

Ready in minutes, this toffee takes all the guesswork out of candy making, and is by far the most requested holiday treat I make. My family won't let me in the door without a few batches in tow. Makes a great gift wrapped up in a holiday tin!

Print Recipe

Prep Time 5

Cook Time 8

Total Time 1

Servings 8 people

Equipment

1 Microwave-safe casserole dish 2-quart capacity, essential for even microwave cooking.
1 Baking Sheet or Silpat Mat Alternatively, parchment paper can be used for non-stick release.
1 Rubber Spatula For smoothing the melted chocolate evenly.
1 Measuring Cups and Spoons For precise ingredient measurements.

Ingredients

Main

½ cup butter or margarine
1 ¼ teaspoons Diamond Crystal® Sea Salt divided
1 cup sugar
¼ cup water
¾ cup coarsely chopped cashews divided
¾ cup milk chocolate chips or chopped milk chocolate

Instructions

Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
Use spatula to smooth out chocolate over the entire sheet of candy.
Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

Notes

Achieving the perfect tan color in the microwave is crucial; watch it diligently as it transitions quickly from clear to burnt. Though the recipe omits it, a candy thermometer is highly recommended for consistency, aiming for 300-310°F (149-154°C) for a true hard crack toffee. Avoid stirring at all costs to prevent crystallization, which results in grainy toffee. For enhanced flavor and aroma, lightly toast your cashews before using. Ensure even distribution of the sea salt at the end; a flaky salt will provide delightful bursts of salinity. Use high-quality milk chocolate for a smoother melt and superior taste.