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Ingredients
| salted butter: 1 cup |
| granulated sugar: 1 cup |
| water: 3 Tbl |
| light corn syrup: 1 Tbl |
| vanilla extract: 1 tsp |
| white chocolate chips: 1 1/2 cups |
| macadamia nuts (chopped): 1/2 cup (toasted) |
White Chocolate Macadamia Toffee
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
1 serving(s)
Tags
- 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.