English toffee is rather easy to make — I based my cashew-loaded version on Carole Bloom’s recipe, but most recipes I’ve found use near-identical formulas. Bloom instructs us to roll the dipped toffee in chopped nuts, coating the piece entirely. I found that to be overkill and decided to have just one side covered with nuts, with a cashew half garnishing the top.
To get the chopped cashews on just one side of the dipped toffee, have a shallow pan filled with toasted chopped cashews (about two to three cups worth) ready to go before tempering the chocolate. Place each freshly dipped toffee piece onto the cashews, gently press a whole cashew onto the top (using this pressure to also press the toffee into the cashew pieces), and let each piece sit until the chocolate is set enough for you to safely move them to another pan. As you take the set toffee pieces off the pan, redistribute the remaining chopped cashews to ensure all subsequent pieces also get a nicely cashewed bottom.
The Carole Bloom recipe I used is from her book Truffles, Candies, and Confections, Ten Speed Press, 2004, p.156-157.