Chewy Nut Toffee

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READY IN: 24hrs 45mins
YIELD: 1 9x13 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Coat a 9-by-13-by-1 1/2 inch baking pan with cooking spray; set aside.
  • In a 2-quart saucepan, combine the cream and condensed milk; set aside.
  • In a heavy 3-to 4-quart saucepan, combine corn syrup, water, sugar, and salt.
  • Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes.
  • Reduce heat to medium, cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes.
  • Meanwhile, heat the cream mixture over low heat until it is warm- Do not boil.
  • When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times.
  • Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes.
  • Stir in the bourbon or vanilla and the nuts.
  • Immediately pour into the prepared pan and let sit uncovered at room temperature for 24 hours.
  • Spray a large cutting board generously with vegetable-oil spray and unmold the toffee from the pan onto sprayed surface.
  • Cut into pieces, and wrap each in cellophane or waxed paper.
  • Store in an airtight container at room temperature for up to 1 month.
  • The number of servings depend on how small toffee is cut.
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