Cashew toffee

toasted

In imitation of Enstrom out of Grand Junction, Colorado. Enstrom uses almonds. Their candy is addictive, I must say, so warning about that. 

I wanted to use hazelnuts but I did not have enough of those onhand. This candy I made is delicious. It hits the spot exactly as I remember Enstrom's. First try too and without an actual recipe, based on what I think I know about toffee; 50% butter / 50% sugar, thereabouts, maybe a little less butter, I had too much and poured it off afterwards,  to 285℉ -- 300℉, the point where it suddenly darkens, points actually, it becomes increasingly dark. The process can be arrested by dumping in nuts.

Conclusion: win