White Chocolate Macadamia Toffee

“”
READY IN:
35mins
YIELD:
1 1/2 lbs.
UNITS:
US

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: