I got this recipe from Katie's copy of Tasha Tudor's Take Joy. It is easy to make, hard to stop eating, and a gluten free dessert!
1 C sugar
1/2 tsp salt
1/4 C water
1/2 C butter
Melt all these in a sauce pan. Heat to 285 degrees. (I highly recommend a digital thermometer).
Add:
1/2 C chopped cashews
Pour onto a buttered cookie sheet (with sides). Cool.
Melt:
6 oz chocolate chips
Spread on cooled toffee. Sprinkle with some more chopped cashews. Cool.
Melt:
6 oz chocolate chips
Flip the toffee out of the pan. It will probably break into a few pieces. Spread with the chocolate. Sprinkle a little more chopped cashews. Let cool and break into small pieces. Store in an air tight container. Best if eaten within 2 weeks... and with a cup of tea!
Meg, thanks for sharing. I heard you mention this at a baby shower and I was curious as to what all was involved in making toffee. It sounds so easy and delicious!
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