Milk toffee, with and without cashews, done! Very satisfying, checking things off the checklist. This really is one of my favorite desserts ever — I’ve been nibbling off-cut crumbly bits for a solid week now, and I’m not bored with them yet. There’s something about the texture that’s particularly appealing; sort of halfway between fudge and maple candy.
And while I was happy to make some without cashew for those who don’t like nuts (insert standard legal disclaimer that these are all made in a home kitchen and that I can’t guarantee anything I ship out is completely nut-free), the cashews really do make this sweet particularly luscious. The New Orleans praline version with pecans is also good, but I like our cashew version better.
Milk Toffee recipe: http://serendibkitchen.com/2017/12/12/milk-toffee/