Cashew Toffees

Summary

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

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Instructions

1. Preheat the oven to 180 ° top / bottom heat (convection 150 °, gas level 3).
2. Dough:
3. 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.
4. 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.)
5. Bake on the middle shelf for 20 to 25 minutes.
6. Covering:
7. 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.
8. Spread the mixture evenly on the pre-baked dough and bake for another 12 to 15 minutes at the same temperature.
9. Let the toffees cool in the mold, then cut into approx. 60 cubes.