Salted Toffee Cashew Cookies Recipes

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EASY CASHEW SEA SALT TOFFEE



Easy Cashew Sea Salt Toffee image

Ready in minutes, this toffee takes all the guesswork out of candy making, and is by far the most requested holiday treat I make. My family won't let me in the door without a few batches in tow. Makes a great gift wrapped up in a holiday tin!

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time 1h

Yield 8

Number Of Ingredients 6

½ cup butter or margarine
1 ¼ teaspoons Diamond Crystal® Sea Salt, divided
1 cup sugar
¼ cup water
¾ cup coarsely chopped cashews, divided
¾ cup milk chocolate chips or chopped milk chocolate

Steps:

  • Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
  • Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
  • Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
  • Use spatula to smooth out chocolate over the entire sheet of candy.
  • Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 38.7 g, Cholesterol 35.8 mg, Fat 22.7 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 575.7 mg, Sugar 34 g

SALTED TOFFEE CASHEW COOKIES



Salted Toffee Cashew Cookies image

When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. -Crystal Schlueter, Babbitt, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped salted cashews
1 cup brickle toffee bits
1 cup butterscotch chips
Salted whole cashews

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press a whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 129 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 129mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SALTED TOFFEE CASHEW COOKIES



Salted Toffee Cashew Cookies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 11

1 cup(s) butter, softened
1 1/2 cup(s) packed brown sugar
2 - eggs
1 teaspoon(s) vanilla
2 2/3 cup(s) all purpose flour
1 teaspoon(s) salt
1 teaspoon(s) baking soda
1 1/2 cup(s) chopped salted cashews
1 cup(s) brickle toffee bits
1 cup(s) butterscotch chips
- salted whole cashews

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips.
  • Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press one whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

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