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Such an easy recipe...
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1 cup |
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unsalted
butter (if you use salted, just omit the salt) |
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¼ tsp |
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salt |
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1 cup |
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granulated
sugar |
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6 Tbs |
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light corn
syrup |
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1 cup |
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chopped
macadamia nuts, toasted |
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8 ounces |
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bittersweet
or semi-sweet chocolate, chopped (or use
Ghirardelli chips) |
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1 |
Line sheet pan with
waxed paper. Sprinkle ½ cup of macadamia nuts on pan;
spread evenly into a rectangular shape. |
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2 |
Melt butter over low
heat. Add sugar, salt and corn syrup and stir until
sugar is dissolved. Increase heat to medium-high, bring
mixture to a boil, stirring occasionally. Clip candy
thermometer onto the side, and boil until it caramelizes
and reaches 300°F. |
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3 |
Pour caramelized
mixture over nuts on sheet pan, spreading with a spatula
as thin as possible. Immediately top with chocolate,
spreading with spatula as it melts to cover the entire
surface of the toffee. Top with remaining nuts, pressing
into chocolate. |
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4 |
Chill until cool and
chocolate has hardened. Peel toffee from waxed paper,
break into bite-sized pieces to serve. |
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Yield: About 24 pieces
(depending how big pieces are) |
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Cooking Tips |
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*To toast mac.nuts, heat a
nonstick pan and dry fry them. Stir often as they will burn
easily. |
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**You may also sub sliced
almonds, pecans, cashews or hazelnuts for the macadamia nuts. |
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