Ingredientes para Cinnamon Toffee Butter Crunch With Macadamia Nuts
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- Light Corn Syrup
- ¼ cup water
- Macadamia Nuts
- Milk Chocolate Chips
- Cinnamon Baking Chips
- Macadamias
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Cómo preparar Cinnamon Toffee Butter Crunch With Macadamia Nuts
- Melt 1 cup (2 sticks) unsalted butter in a large saucepan over medium heat.
- Add 1 ½ cups granulated sugar, ½ cup light corn syrup, and ¼ cup water.
- Cook, stirring occasionally, until the mixture reaches the hard-crack stage (300°F on a candy thermometer). Watch carefully after the temperature reaches 280°F, as it will rise quickly.
- Remove from heat and quickly stir in 1 cup coarsely chopped macadamia nuts (or your favorite nuts).
- Grease a 13x9 inch baking pan. Pour the toffee mixture into the prepared pan and spread evenly.
- Allow the toffee to cool completely and harden.
- Once cooled, carefully turn the toffee out onto a sheet of waxed paper.
- Melt 1 cup of your favorite chocolate chips (Hershey's recommended) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Spread the melted chocolate evenly over the toffee.
- Sprinkle with ½ cup finely chopped macadamia nuts.
- Cover with another sheet of waxed paper.
- Invert the toffee onto a new sheet of waxed paper.
- Melt ½ cup cinnamon chips (or your favorite flavored chips) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Spread the melted cinnamon chips evenly over the toffee.
- Sprinkle with the remaining ½ cup finely chopped macadamia nuts. Optionally, swirl half of each type of chip for a marbled effect.
- If necessary, chill the toffee to firm up completely before breaking into pieces.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
15g
Carbs
2g
