INGREDIENTS

INSTRUCTIONS

In a heavy 2-quart saucepan combine the brown sugar, the corn syrup,
the butter, the vinegar, and the water, bring th mixture to a boil
over moderate heat, stirring and washing down any sugar crystals
clinging to the side with a brush dipped in cold water, until the
sugar is dissolved, and boil the syrup, undisturbed, until it is deep
golden and a candy thermometer 290F. Stir in the vanilla, pour the
mixture into a buttered 13- by 9-inch metal baking pan, tilting the
pan and spreading mixture with a wooden spoon, and let the toffee  cool
completely.  In the top of a double boiler set over barely simmering
water melt the  chocolate chips, stirring until the chocolate is
smooth, and spread  the chocolate evenly over the toffee. Sprinkle the
cashews evenly  over the chocolate, pressing them gently into it, and
chill the  confection for 30 minutes, or until the chocolate is firm.
With a  thin knife loosen the confection from the pan and, using the
knife as  a lever, remove it in one piece from the pan. Cut or break
the toffee  into serving pieces. The toffee keeps, separated by sheets
of wax  paper in an airtight container lined with wax paper, in a cool
dry  place for 2 weeks.  Makes about 1 1/2 pounds.  Gourmet December
1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1752
Calories From Fat: 944
Total Fat: 111.9g
Cholesterol: 241.9mg
Sodium: 159.8mg
Potassium: 304.4mg
Carbohydrates: 174.8g
Fiber: 9.9g
Sugar: 68.2g
Protein: 40.2g