Cashew Toffee - It's the Most Wonderful Time of the Year

Cashew Toffee  

1 cup (2 sticks) unsalted butter, plus more for pan and foil
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
2 cups toasted (about 8 ounces) cashews, chopped
12 ounces semisweet chocolate, melted

Butter a 12-by-18-inch baking pan.

In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup cashews, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.  Allow to dry.

Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining cashews over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup cashews. Refrigerate for 20 minutes to set chocolate.

Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.