Cashew White Chocolate Toffee

Cashew white chocolate toffee

The Spruce / Elizabeth LaBau

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: about 1 lb. (32 servings)
Nutritional Guidelines (per serving)
187 Calories
11g Fat
21g Carbs
1g Protein
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Nutrition Facts
Servings: about 1 lb. (32 servings)
Amount per serving
Calories 187
% Daily Value*
Total Fat 11g 15%
Saturated Fat 6g 30%
Cholesterol 17mg 6%
Sodium 60mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Protein 1g
Calcium 37mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cashew White Chocolate Toffee has a deep, dark burnt sugar taste that complements the salty cashews and sweet white chocolate. The brown sugar and the high cooking temperature give the toffee a smoky, rich flavor that’s much deeper than traditional toffees. The nuts add crunch and savor, and the white chocolate ties it all together with a rich sweetness.


  • 1 cup (2 sticks, or 8 oz) butter
  • 2 cups packed brown sugar
  • 1/3 cup water
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 cups salted cashews (chopped, divided use)
  • 12 oz. white chocolate chips

Steps to Make It

  1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. Place the butter, sugar, water, and salt in a medium saucepan over medium-high heat. Stir until the sugar dissolves and the butter melts.

  3. Insert a candy thermometer and continue to cook, stirring frequently, until the temperature reads 295 to 300 F.

  4. Once at the proper temperature, remove the pan from the heat and add the vanilla and 1.5 cups of cashews, reserving the remainder for later. Stir until well-combined.

  5. Pour the candy onto the prepared baking sheet and spread it into a very thin layer. Allow it to set at room temperature until completely hard.

  6. Place the white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

  7. Spread half of the white chocolate on top of the toffee, spreading it into a smooth, even layer. Sprinkle the top with half of the remaining cashews and gently press down to adhere them to the chocolate.

  8. Refrigerate the toffee to set the chocolate, about 10 minutes.

  9. Once set, peel the foil from the back of the toffee, invert it, and spread the remaining white chocolate on the back, sprinkling the top with chopped cashews.

  10. Refrigerate the candy once more to set the white chocolate.

  11. Once the chocolate is firm, break it into small irregular pieces by hand. If your house is fairly cool, Cashew White Chocolate Toffee can be stored in an airtight container at room temperature. If it is fairly warm, it is best stored in the refrigerator for up to a week. For best taste and texture, serve at room temperature.