Cinnamon Toffee Butter Crunch With Macadamia Nuts
- Reviews 2
Ready In: 25 mins
Yields: 50 pieces
Ingredients
- 1 cup butter
- 1 1⁄3 cups sugar
- 1 tablespoon light corn syrup
- 3 tablespoons water
- 1 cup coarsely chopped macadamia nuts, toasted
- 1 (10 ounce) package milk chocolate chips, melted
- 1 (10 ounce) package cinnamon baking chips, melted
- 1 cup finely chopped macadamias, toasted
Directions
- Melt butter in a large saucepan.
- Add sugar, corn syrup, and water.
- Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer)- watch carefully after temperature reaches 280°F.
- Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan.
- Cool thoroughly.
- Turn out on waxed paper; spread top with the melted chocolate; sprinkle with half the finely chopped nuts.
- Cover with waxed paper; invert; spread with melted cinnamon chips.
- Sprinkle top with remaining nuts.
- (Unless you want to get creative and swirl 1/2 of each(melted chocolate and melted cinnamon) into each other!).
- If necessary, chill to firm.
- Break into pieces.
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