The cool coastal air is coming in through the open windows as we pack our newest Cashew Toffee - White Dipped, a classic treat perfect for a June afternoon. The stoves are running steadily, and the sound of the cellophane wrappers snapping open fills the shop. We’re focusing on this particular batch today, getting it ready for shipment.
When we make these, we often think about the science behind the process. There is a neat bit of kitchen science behind toffee making - the mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). That’s what gives it that distinct snap when you bite into it.
The toffee is quite firm, and the white chocolate coating provides a satisfying snap as you break off a piece. The center offers a pleasant chewiness, and as it melts, it reveals the toasted cashews. There’s a definite crunch as the outer layer gives way.