- 1 Cup butter
- 11/4 Cups firmly packed brown sugar
- 1 Tablespoon light corn syrup
- 3/4 Cup California raisins
- 1 Cup semi-sweet chocolate chips
- 1/2 Cup finely chopped cashews
Cover jelly roll pan (cookie pan with sides) with foil; butter foil. Melt butter in heavy medium saucepan. Cook over medium-low heat until melted. Stir in sugar and syrup; bring to a boil, stirring constantly. Boil for 12 to 13 minutes. Stir frequently to prevent burning. Remove from heat; stir in raisins. Immediately pour onto buttered foil. Spread into even thin layer. Sprinkle with chocolate chips. Let stand 3 minutes. When chocolate chips are soft, spread over toffee. Sprinkle with cashews. Refrigerate 45 minutes or until chocolate is firm. Break into pieces. Store tightly covered, between layers of waxed paper, in refrigerator.