EASY CASHEW SEA SALT TOFFEE
Steps:
- Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of 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 sea salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.
- Note: If the butter releases from the toffee, it probably cooked a bit too long. When it happens I just tilt the pan so that the butter runs away from the toffee before it cools.
- Note: Works well with other nuts and chocolate combinations also.
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