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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