Coconut Cashew Toffee
Enjoy this perfect blend of sweet and crunchy with this Coconut Cashew Toffee recipe! Made with buttery toffee, coconut, and cashews, this homemade treat is irresistible for holiday gifting or snacking. Simple to make and bursting with rich, nutty flavors, it’s a beautiful and delightful candy that’s sure to impress.
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This recipe was inspired by a trip to Hawaii. I bought a piece of toffee with coconut and cashews at a little candy shop. It looked so good! I love coconut! I love cashews! I was so excited to try it. I was so disappointed. It was not good. I told my husband, I can do better than this! And I did. This has turned out to be my favorite toffee. It will be on our list of Christmas candy every year! Give this toffee a try. Try it for Christmas, Valentine’s Day, Easter or Mother’s Day-mom will love it! Let us know what you think!
Helpful Things For This Recipe:
Ingredients Needed For Coconut Cashew Toffee:
- 1 pound butter, cold-never frozen
- 2 cups granulated sugar
- 1/4 cup Karo syrup
- 1/2 cup water
- 3 1/2 cups cashews
- 3 cups coconut, wide shreds
How To Make Coconut Cashew Toffee:
- Butter a large baking sheet and set aside. When I take the butter out of the wrappers, I use the leftover butter on the wrappers to butter the baking dish.
- Measure out all of your ingredients, set aside.
- Place one pound of butter in a heavy bottom pan and melt butter slowly.
- When butter has melted, add remaining ingredients, turn up the heat to medium or medium high and bring to a boil (adjust heat if needed). Stir continually with a flat bottom wooden spoon. Scrape across the bottom of the pan as you stir but, do not scrape the sides of the pan.
- When mixture is boiling and reaches about 230°, add the cashews and keep boiling, stirring constantly.
- When the mixture looks the color of a brown paper sack and reaches 300 degrees on a candy thermometer, quickly remove from the heat and stir in the wide coconut shreds.
- Pour onto greased baking sheet and spread out with your wooden spoon.
- Allow time to cool completely. Then, break up and enjoy! Or give as holiday gifts.
Other Toffee Recipes You Will Love: 💕
Coconut Cashew Toffee
The perfect toffee recipe for any occasion. The coconut and cashew blend perfectly together with the crunchy, buttery toffee.
Ingredients
- 1 pound butter cold-never frozen
- 2 cups granulated sugar
- 1/4 cup Karo syrup
- 1/2 cup water
- 3 1/2 cups cashews
- 3 cups coconut wide shreds
Instructions
-
Butter a large baking sheet and set aside.
-
Measure out all of your ingredients, set aside.
-
Place one pound of butter in a heavy bottom pan and melt butter slowly.
-
When butter has melted, add remaining ingredients, turn up the heat to medium or medium high and bring to a boil (adjust heat if needed). Stir continually with a flat bottom wooden spoon. Scrape across the bottom of the pan as you stir but, do not scrape the sides of the pan.
-
When mixture is boiling and reaches about 230°, add the cashews and keep boiling, stirring constantly.
-
When the mixture looks the color of a brown paper sack and reaches 300 degrees on a candy thermometer, quickly remove from the heat and stir in the wide coconut shreds.
-
Pour onto greased baking sheet and spread out with your wooden spoon.
-
Allow time to cool completely. Then, break up and enjoy! Or give as holiday gifts.
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