Sweet, crunchy, chocolatey, and full of cashew goodness—this Cashew Toffee Brittle recipe will turn you into a homemade candy enthusiast.
I’ve been exploring easy toffee recipes and couldn’t resist sharing this cashew version today in honor of National Buttercrunch Day. Buttercrunch and toffee are essentially the same treat; traditionally buttercrunch is made with almonds, but cashews add a rich, buttery flavor that pairs perfectly with chocolate.
This recipe requires a candy thermometer and about 15 minutes of active stirring—do not step away while the mixture cooks. You want to reach the hard-crack stage (approximately 300°F) so the toffee sets crisp. While there are ways to gauge doneness without a thermometer, using one is simpler and more reliable.
One of the best parts of making toffee at home is ingredient control. You can choose organic butter, high-quality chocolate, or salted cashews—no hidden additives or preservatives like you might find in store-bought candy.
Cashew Toffee Brittle Recipe
36 pieces
5 minutes
15 minutes
20 minutes
Sweet, crunchy, chocolatey, and bursting with cashews—this Cashew Toffee Brittle makes a delightful homemade candy that’s easy to customize and perfect for sharing.
Ingredients
- 1 cup (8 oz.) butter
- 1 1/2 cups sugar
- 3 tbsp water
- 1 tbsp corn syrup
- 1 cup salted cashew pieces, roughly chopped
- 1 bag semisweet chocolate chips
Instructions
- Line a 13″x9″ jellyroll pan with parchment paper and set aside.
- In a heavy saucepan, combine butter, sugar, water, and corn syrup. Cook over medium-high heat, stirring constantly, until the mixture reaches the hard-crack stage (300°F) on a candy thermometer — about 15 minutes. Watch carefully and stir continuously to prevent burning.
- Immediately pour the hot toffee onto the prepared pan. Sprinkle evenly with semisweet chocolate chips; let the residual heat melt the chips, then gently spread the melted chocolate to cover the toffee. Sprinkle with chopped cashews and press them lightly into the chocolate. Allow to stand at room temperature for 2–3 hours or chill for 30 minutes. Break into bite-size pieces.
Did you make this recipe?
Share and tag @MyFamilyTable on Instagram — I’d love to see your results, or leave a comment to tell me how it turned out.