- Cook Time
- Prep Time
- 1-1/4 cups :firmly packed light brown sugar
- 1/4 cup :light corn syrup
- 5 tablespoons :unsalted butter, cut into bits
- 1 tablespoon :cider vinegar
- 1/4 cup :water
- 1 teaspoon :vanilla
- 1 cup semisweet :chocolate chips
- 3/4 cup :finely chopped roasted and salted cashews
- In a heavy 2-quart saucepan combine the brown sugar, the corn syrup, the butter, the vinegar, and the water, bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water
- Until the sugar is dissolved, and boil the syrup, undisturbed, until it is deep golden and a candy thermometer 290°F.
- Stir in the vanilla, pour the mixture into a buttered 13- by 9-inch metal baking pan, tilting the pan and spreading mixture with a wooden spoon, and let the toffee cool completely.
- In the top of a double boiler set over barely simmering water melt the chocolate chips, stirring until the chocolate is smooth, and spread the chocolate evenly over the toffee.
- Sprinkle the cashews evenly over the chocolate, pressing them gently into it, and chill the confection for 30 minutes, or until the chocolate is firm.
- With a thin knife loosen the confection from the pan and, using the knife as a lever, remove it in one piece from the pan.
- Cut or break the toffee into serving pieces.
- The toffee keeps, separated by sheets of wax paper in an airtight container lined with wax paper, in a cool dry place for 2 weeks.
- Makes approx. 1 1/2 pounds.