This Macadamia Nut Butter Toffee is just like the gourmet candy that you might find in an amazing candy shop!
Every year when the holidays roll around, I become a candy making machine. I always make almond roca and peanut brittle. Sometimes I make caramels, maple walnut fudge and macadamia nut brittle. And my newest obsession is this macadamia nut butter toffee!
How to toast Macadamia Nuts:
Macadamia nuts can be expensive. So you don’t want to mess them up and burn them when you’re trying to toast them! Heat a nonstick pan and dry fry them. Stir them often as they will burn easily. As soon as they are toasted (lightly browned) move them from the pan onto paper towels or a cutting board to let them cool.
- white sugar
- corn syrup
- macadamia nuts
How to make Macadamia Nut Butter Toffee:
Place a piece of wax paper on a baking sheet. Spread out half of the toasted macadamia nuts in a rectangular shape on the wax paper.
Melt butter in a pan. Add sugar, corn syrup and salt. Heat (using a candy thermometer) until golden brown and the temperature reaches 300 degrees F. Pour the toffee mixture over the nuts, spreading it thin with a metal spatula. Immediately sprinkle chocolate on top. As it melts, spread it to cover the toffee. Sprinkle the remaining toasted nuts on top, pressing them lightly into the chocolate.
Let the chocolate and toffee cool completely. You can speed up the process by placing the baking pan into the refrigerator.
Break or cut the macadamia nut butter toffee into bite-sized pieces. You can make them as big or little as you’d like.
Store your toffee in a covered container at room temperature. I like to separate layers using wax paper to prevent any possibility of sticking. This candy is perfect for gifting. Wrap a bunch of pieces and tie with a ribbon. Or add pieces to a small, decorative tin. Make your neighbor happy with a surprise gift, or send to your child’s teacher as a holiday thank you. Be sure to keep a few pieces for yourself. Enjoy!
Macadamia Nut Butter Toffee
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated white sugar
- 6 tablespoons light corn syrup
- ¼ teaspoon salt
- 1 cup chopped (toasted) macadamia nuts, divided
- 8 ounces chopped bittersweet or semisweet chocolate (or use chocolate chips)
- Line a sheet pan with waxed paper. Sprinkle ½ cup of macadamia nuts on the pan; spread evenly into a rectangular shape.
- Melt the butter over low heat. Add the sugar, corn syrup and salt and stir until the sugar has dissolved. Increase the heat to medium-high, bring the mixture to a boil, stirring occasionally. Clip a candy thermometer onto the side, and boil until it caramelizes and reaches 300°F.
- Pour the caramelized mixture over the nuts on the sheet pan, spreading with a spatula as thin as possible. Immediately top with the chopped chocolate, spreading with a spatula as it melts to cover the entire surface of the toffee. Top with the remaining nuts, pressing them into the chocolate.
- Chill until cool and the chocolate has hardened. Peel the toffee from the waxed paper, and cut or break into bite-sized pieces to serve.
- *To toast the macadamia nuts, heat a nonstick pan and dry fry them. Stir often as they will burn easily.
- *You may also sub sliced almonds, pecans, cashews or hazelnuts for the macadamia nuts.