White Chocolate Macadamia Toffee

Recipe by HDMac
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READY IN: 35mins
YIELD: 1 1/2 lbs.
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
  • Butter the sides of a heavy 2-quart saucepan.
  • Melt the 1 cup butter in saucepan.
  • Add sugar, the water, and corn syrup.
  • Cook and stir over medium high heat until mixture boils.
  • Clip a candy thermometer to side of pan.
  • Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).
  • (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
  • to prevent scorching.
  • Remove pan from heat; remove thermometer.
  • Stir in vanilla.
  • Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
  • (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
  • Sprinkle with white baking pieces.
  • Let stand for 1 to 2 minutes.
  • When baking pieces are soft, spread over candy.
  • Sprinkle with nuts, pressing lightly into melted white chocolate.
  • Chill in the refrigerator about 20 minutes or until firm.
  • Use foil to lift candy out of pan.
  • Break candy into pieces about 2 inches in size.
  • Store candy in a tightly covered container in the refrigerator for up to 3 weeks.
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