' Dunham Cellars - Cashew Toffee

Cashew Toffee

Cashew Toffee Squares

Yvonne Barber
February, 2008


Cashew Blend:
¾ cup all-purpose flour, sifted
½ teaspoon baking powder
¼ teaspoon salt
2 eggs, slightly beaten
½ cup granulated sugar
½ cup brown sugar, packed
½ cup salted cashews, chopped

Cashew Topping:
2 Tablespoons butter, melted
¼ cup light brown sugar, packed
1 ½ Tablespoons half-and-half
1/3 cup cashews, chopped


Cashew Blend:
Preheat oven to 350º.

Sift flour together with baking powder and salt. Set aside. 

In a separate bowl, mix eggs with sugar and brown sugar.  Blend in cashews and flour mixture.  Turn mixture into a 9” square baking pan, pressing into an even layer.

Bake mixture for approximately 20 minutes, or until crust is firm and lightly browned at the edges.

Cashew Topping:
Put melted butter in a small mixing bowl.  Stir in light brown sugar, half-and-half, and cashew nuts.  Immediately spread over hot baked cookie crust, covering top completely. Place under broiler for about 1 minute, or until topping bubbles and browns lightly.

Cut while still warm, place on rack and cool completely.