Cashew Toffees
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g butter
- 1 egg (s)
- 80 g suar, brown
- 1 teaspoon vanilla extract
- 200 g flour
- 1 pinch (s) salt
For covering:
- 25 g butter
- 45 g suar, brown
- 450 g condensed milk, sweetened
- 1 teaspoon vanilla extract
- 100 g cashew nuts, salted
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° top / bottom heat (convection 150 °, gas level 3).
- Dough:
- Beat the softened butter until smooth. Stir in egg, sugar, a pinch of salt and vanilla extract. Fold in the flour and knead into a smooth dough.
- Press the dough into a parchment-lined mold (22 x 22 cm) with a high rim. (Divide larger shapes with aluminum foil folded several times.)
- Bake on the middle shelf for 20 to 25 minutes.
- Covering:
- Bring the butter, sugar, vanilla extract, a pinch of salt and the condensed milk to the boil in a small saucepan while stirring and let it boil down for about 5 minutes. Then stir in the chopped cashew nuts.
- Spread the mixture evenly on the pre-baked dough and bake for another 12 to 15 minutes at the same temperature.
- Let the toffees cool in the mold, then cut into approx. 60 cubes.
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