Chocolate-Covered Sea Salt Cashew Toffee

 

Sea Salt Cashew Toffee

This recipe was originally created in 2011 for Nuts+Nuts and published on their website as well as on The Experimental Gourmand.   

I first got to know Cyrilla Suwarsa, co-founder of Nuts+Nuts, at the New Amsterdam Holiday Market back in December.  She was there selling the farm-direct gourmet cashews that her company imports from farmers in Indonesia, her home country.  When I tasted her cashews, I was instantly struck by how flavorful and meaty they seemed.  She explained that this is because the Indonesian kind is a different variety from the ones that are usually available from South America and are typically found in the U.S. 

Vegetable and Tofu Stir Fry with Noodles for Oxo & Plated Contest

 

Vegetable and Tofu Stir Fry with Noodles 

 
I’ve been a big fan of Oxo‘s kitchen tools, which make my life much easier in the kitchen.  Their vegetable peeler was my constant companion during culinary school, and comes with me to every catering gig as part of my standard toolkit (where it is borrowed on a regular basis).  When I received an email asking for recipe suggestions for using a selection of their utensils as part of a contest sponsored by Oxo and Plated, a meal delivery service, I knew that I wanted to take part in it, squeezing it into my busy working chef schedule.