I used to be afraid of making toffee because I always thought it was hard to do. Nothing with only 5 ingredients is hard to make! If you are capable of stirring for a few minutes straight and can boil water, you can make this Coconut Cashew Toffee.
This time of year I try to make a few batches to share with friends and family. I’ve completely won everyone over in my husband’s office with this exact toffee recipe. A few have even requested it during the year and not just at Christmas time. Who am I to deny them (plus I sneak a few pieces for myself!)
Most toffee recipes call for some sort of nuts sprinkled on top so when I saw coconut cashews, I knew they would be perfect for this. Feel free to leave off the nuts all together. I promise it’s just as good!
- 1 cup granulated sugar
- 2 sticks unsalted butter, cut into cubes
- 2 TBSP water
- 1½ cups semi-sweet or milk chocolate chips
- 1 cup coconut cashews, roughly chopped
- In a medium pot stir together sugar, butter and water over medium high heat. Bring to a boil and continually stir for about 7-9 minutes or until toffee turns a light to medium amber color.
- Remove from heat and immediately pour out onto a cookie sheet. With an offset spatula, gently spread out just a little until toffee is even thickness. You won't spread it to the edges of the cookie sheet.
- Quickly sprinkle with chocolate chips and let it sit for 1 minute.
- Spread chocolate evenly over toffee and sprinkle with chopped coconut cashews.
- Cool completely before breaking into small pieces, about 2 hours.
*I bought my coconut cashews at Trader Joe’s.