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Cashew Toffee Butter Crunch

Course Candy, Holiday Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Terri


  • 1 cup butter
  • 1 cup sugar
  • 3 Tbsp water
  • 1 Tbsp light corn syrup
  • 1 cup cashews chopped
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips divided


  1. Line a 9 x 13 baking dish with foil extending over the edges. Set aside.
  2. In a 2 quart heavy bottom pan, melt butter over low heat. Add sugar, water and corn syrup. Bring to a boil over medium high heat stirring constantly. Reduce heat to low/medium and continue stirring constantly, for about 15 minutes, or until candy thermometer reads 290°F. Once the desired temperature is reached, remove from heat and quickly stir in chopped cashews. Immediately add to foil lined baking dish and spread quickly.
  3. After candy has sat for a few minutes, sprinkle chocolate chips on top, keeping approximately 1/8 cup of white chocolate chips aside. Let sit until slightly melted. Once melted, take a spatula and smooth over candy. Sprinkle remaining white chocolate chips on top of candy and let soften. Take a knife and lightly spread softened white chocolate chips in a zig zag design.
  4. Chill in fridge for about 20 minutes or until firm. Once firm, lift foil out of baking dish and break into pieces. Store in a covered container and keep refrigerated for up to 3 weeks.