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.
As they trace where the cashews come from at the source and roast and process them close to where they are harvested, they have greater control over the end product and its quality. The individual packaging is perfect for an afternoon snack or to help curb those nagging munchies when they strike. The small, sealed packages ensure that the cashews stay fresher for longer. The spice combinations are family recipes, some prepared by Cyrilla’s sister in Indonesia.
It was such a pleasure to be able to talk to her about her company and her mission. We even ended up teaming up on a project of our own. Here’s the recipe for Sea Salt Chocolate Cashew Toffee that I created using her lightly salted cashews. It is perfectly sweet, buttery rich, and a bit decadent, just like the cashews themselves.
Prep time: allow 1.5 to 2 hours total with cooling and setting time
Ingredients:
8 oz. salted butter
1 1/3 c. sugar (white or cane)
1 Tbsp. corn syrup
3 Tbsp. water
1 1/3 c. unsalted Nuts+Nuts cashews, cut into halves or quarters
1 pinch sea salt (Maldon is recommended)
1 3 oz. bar dark chocolate
1 3 oz. bar milk chocolate
Assembly:
Prepare a large baking sheet by greasing it liberally with butter. Have the first five ingredients measured out and close at hand, along with a candy thermometer. Clear everyone out of the kitchen.
In large saucepan, melt the butter. Add sugar, corn syrup, and water. Cook on low heat. Bring up to a boil and watch carefully as it changes color. When the mixture reaches the hard-crack stage, about 300 degrees Fahrenheit, turn off the heat and quickly add the cashew nuts, stirring with a wooden spoon to incorporate.
Immediately pour entire mixture onto the prepared baking sheet and shake to distribute candy evenly. Let candy cool until hardened. Once the candy is cool and has hardened, remove candy from baking sheet and place on waxed or parchment paper. Break into pieces about an inch or two in size.
Melt chocolate in double-boiler. Dip one side of the toffee into the chocolate, leaving part of the top of the candy uncovered so that you have part chocolate-part toffee showing. Place on baking sheet lined with parchment paper. Rub 1 large pinch of sea salt between your fingers and sprinkle it over candy while the chocolate is still warm. The sea salt will give an extra zing to the candy. Allow chocolate to set on the toffee; you can use the freezer to speed up the process.
Once the chocolate is set, have a test piece for yourself!
Buon appetito!
