Zutaten für White Chocolate Macadamia Toffee
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 12 ounces white chocolate baking pieces
- 1 cup chopped macadamia nuts
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Zubereitung von White Chocolate Macadamia Toffee
- Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan.
- Set aside.
- Butter the sides of a heavy 2-quart saucepan.
- Melt 1 cup (2 sticks) of unsalted butter in the saucepan over medium heat.
- Add 1 1/2 cups granulated sugar, 1/2 cup water, and 1/2 cup light corn syrup to the melted butter.
- Cook and stir over medium-high heat until the mixture comes to a rolling boil.
- Clip a candy thermometer to the side of the pan.
- Reduce heat to medium.
- Continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 290°F (soft-crack stage). Watch carefully after 280°F to prevent scorching.
- Remove the pan from the heat and remove the thermometer.
- Stir in 1 teaspoon of vanilla extract.
- Immediately pour the candy into the prepared pan, spreading it quickly and evenly to about 1/4-inch thickness.
- Let the candy stand for 2 to 3 minutes, or just until it sets.
- Sprinkle the 12 ounces of white chocolate baking pieces evenly over the toffee.
- Let stand for 1 to 2 minutes, or until the white chocolate pieces soften slightly.
- Spread the softened white chocolate evenly over the toffee.
- Sprinkle 1 cup of chopped macadamia nuts over the melted white chocolate, pressing them gently into the chocolate.
- Chill in the refrigerator for about 20 minutes, or until the toffee is firm.
- Use the foil to lift the toffee out of the pan.
- Break the toffee into pieces about 2 inches in size.
- Store the toffee in a tightly covered container in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
960g
Fat
580g
Carbs
83g
