Cashew Toffees

This recipe for cashew toffees, just as the  as Nougat Cookies, from my very first Brigitte Cookie magazine, and I als modified this recipe slightly. Cooking the condensed mass is a little difficult, you really have to be careful that nothing burns and stir all the time, and if the mass has not thickened enough, it bubbles up in the oven, takes a long time to solidify, and sticks very much at the cutting. But with some practice, it works quite well and the toffees are just so amazingly tasty that I take the trouble every year - I can really recommend them!

175 g butter or margarine, divided
1 egg
125 g brown sugar, divided
2 packs of vanilla sugar or 2 teaspoons vanilla extract
, divided
200 g flour
1 pinch of salt
400 g (1 can)
Sweetened condensed milk (e.g., Nestle)
150 g (1 can) salted cashew nuts

Nutrition information per piece: 75 calories, 4g fat, 9g carbs, 2g protein  

Preheat oven to 180°C or 160°C convection. Form a dough from 150 grams of the butter with egg, 80 g sugar, and half the vanilla and the flour, mix it in a bowl and and knead with your hands until smooth. Pres the dough into a brownie mold or baking dish (22 x 22 cm) with high sides lined with baking paper - a round springform pan also works. Bake for 20 minutes on the middle shelf.

Inzwischen restliche Butter, Zucker und Vanille, Salz und Kondensmilchpaste in einem kleinen Topf auf kleiner bis mittlerer Flamme unter Rühren aufkochen und etwa 5 Minuten dickflüssig einkochen lassen. Cashew-Kerne hacken und unterrühren - erst, wenn die Masse schon eingekocht und vom Herd ist, nicht parallel, wegen Anbrenngefahr... Die Masse gleichmäßig auf dem vorgebackenen Teig verstreichen. Noch 12 bis 15 Minuten bei gleicher Temperatur weiter backen. 

Meanwhile, combine remaining butter, sugar and vanilla, salt and sweetened condensed milk in a small pot and boil over low to medium heat, stirring all the time. Cook the mix for about 5 minutes, until it thickens. Chop the cashews and stir them into the mass - only once the mass has boiled down and has left the stove, not in parallel, for risk of burning... 
Spread the mass evenly over the pre-baked dough. Continue baking for 12 to 15 minutes at the same temperature. 
Let toffees cool in the mold. Then cut them into bars or triangles.

Stack them in a box and put baking paper between the layers, so that the toffees don't sticking together. Enjoy!

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