Chocolate Macadamia Toffee

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 cup butter
• 1 cup sugar
• 3 tablespoons water
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla
• 1 1/2 cups chocolate chips
• 1/2 cup chopped macadamia nuts, toasted

Recipe

• 1 line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
• 2 butter the sides of a heavy 2-quart saucepan.
• 3 melt the 1 cup butter in saucepan.
• 4 add sugar, the water, and corn syrup.
• 5 cook and stir over medium high heat until mixture boils.
• 6 clip a candy thermometer to side of pan.
• 7 reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°f, soft-crack stage (about 15 minutes).
• 8 (adjust heat as necessary to maintain a steady boil.) watch carefully after 280 degrees f.
• 9 to prevent scorching.
• 10 remove pan from heat; remove thermometer.
• 11 stir in vanilla.
• 12 pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
• 13 (toffee will not cover surface of pan.) let candy stand for 2 to 3 minutes or just until set.
• 14 sprinkle with baking pieces.
• 15 let stand for 1 to 2 minutes.
• 16 when baking pieces are soft, spread over candy.
• 17 sprinkle with nuts, pressing lightly into melted chocolate.
• 18 chill in the refrigerator about 20 minutes or until firm.
• 19 use foil to lift candy out of pan.
• 20 break candy into pieces about 2 inches in size.
• 21 store candy in a tightly covered container in the refrigerator for up to 3 weeks.