Butter Toffee Flavored Cashews

How it scored 45 / 100

Nutrition snapshot

Ingredients 11 listed

• 1 Cashew Nuts
  Seed of Anacardium occidentale, eaten roasted, salted, or used in cooking.
  Low
• 2 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 3 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 4 Coating
  Generic umbrella term for an applied surface layer on food (e.g., glaze, wax, sugar, chocolate, batter, breading) without specifying composi…
  Low
• 5 Toffee Bits
  Small pieces of toffee (a confection of caramelized sugar and butter), often coated to prevent clumping.
  Moderate
• 6 Peanut Oil
  Edible vegetable oil pressed or extracted from peanuts (Arachis hypogaea).
  Low
• 7 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate
• 8 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 9 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 10 Sugar Coating
  A finishing layer of sugar (typically sucrose, sometimes with glucose syrup) applied to confectionery, cereals, or baked goods.
  Low
• 11 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low