Cashew and Sea Salt Toffee


  1. Vegetable oil cooking spray
  2. 1 lb. unsalted butter (4 sticks)
  3. 2 2/3 cups granulated, white sugar
  4. 1/3 cup water
  5. 1/4 cup light corn syrup
  6. 1 1/2 cups toasted, salted cashews, coarsely chopped
  7. Sea salt

Preheat oven to 350. Spray large baking sheet with nonstick spray or line with parchment paper. In a large saucepan, melt butter with sugar, water and corn syrup and let this mixture come slowly up to a boil, whisking often, until sugar has dissolved entirely. Set a candy thermometer in the butter and sugar mixture and let it cook, undisturbed, until it reaches 300 degrees. Remove from heat and fold in the cashews. Pour onto prepared baking sheet and spread into an even layer with a lightly buttered rubber spatula. Sprinkle with sea salt and let set at room temperature for at least one hour before breaking into pieces. Toffee will keep in an airtight container for up to one week.