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White Chocolate Macadamia Toffee Recipe

Indulge in the irresistible crunch of homemade White Chocolate Macadamia Toffee! This easy-to-follow recipe creates a melt-in-your-mouth confection perfect for gifting or enjoying yourself. The rich white chocolate, crunchy macadamia nuts, and perfectly balanced toffee create a flavor explosion that will leave you wanting more. Make this stunning dessert for your next gathering or as a special treat for any occasion.

Prep Time 15 mins
Cook Time 35 mins
Calories 2887.6 kcal
Protein 29g
Rating 5.0 (1 Reviews)
White Chocolate Macadamia Toffee

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for White Chocolate Macadamia Toffee

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How to Make White Chocolate Macadamia Toffee

  1. Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan.
  2. Set aside.
  3. Butter the sides of a heavy 2-quart saucepan.
  4. Melt 1 cup (2 sticks) of unsalted butter in the saucepan over medium heat.
  5. Add 1 1/2 cups granulated sugar, 1/2 cup water, and 1/2 cup light corn syrup to the melted butter.
  6. Cook and stir over medium-high heat until the mixture comes to a rolling boil.
  7. Clip a candy thermometer to the side of the pan.
  8. Reduce heat to medium.
  9. 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.
  10. Remove the pan from the heat and remove the thermometer.
  11. Stir in 1 teaspoon of vanilla extract.
  12. Immediately pour the candy into the prepared pan, spreading it quickly and evenly to about 1/4-inch thickness.
  13. Let the candy stand for 2 to 3 minutes, or just until it sets.
  14. Sprinkle the 12 ounces of white chocolate baking pieces evenly over the toffee.
  15. Let stand for 1 to 2 minutes, or until the white chocolate pieces soften slightly.
  16. Spread the softened white chocolate evenly over the toffee.
  17. Sprinkle 1 cup of chopped macadamia nuts over the melted white chocolate, pressing them gently into the chocolate.
  18. Chill in the refrigerator for about 20 minutes, or until the toffee is firm.
  19. Use the foil to lift the toffee out of the pan.
  20. Break the toffee into pieces about 2 inches in size.
  21. 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Occasion Low Protein Desserts Holiday Event Candy Dietary Low In Something Number Of Servings