About this recipe:This is a decadent toffee, covered in white chocolate and chopped macadamia nuts, with a little bit of sea salt to bring it all to the next level. Use dark or milk chocolate for equally delicious results!
170g macadamia nuts, chopped
450g lightly salted butter
1 teaspoon vanilla extract
400g granulated sugar
110g dark brown soft sugar
1/2 teaspoon salt
coarse sea salt to taste
225g good quality white chocolate, chopped
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Method Prep:15min › Cook:20min › Ready in:35min
Prepare a large baking tray by buttering it and lining it with parchment, then buttering the parchment. Spread 1/3 of the finely chopped macadamina nuts over the tray in an even layer.
Add butter and vanilla to a large, heavy pan over medium heat. Once the butter has melted, add sugar, brown sugar and salt. Stir slowly but constantly until the mixture begins to boil.
Keeping the heat on medium, stir mixture slowly and occasionally to avoid scorching. Using a sugar thermometer to monitor the temperature, remove from heat immediately once the temperature reaches 150 degrees C. The mixture will be a dark amber colour and will just have started to smoke.
Carefully pour mixture in a thin layer over the chopped nuts; let cool for 2-3 minutes. Sprinkle with a few pinches of coarse sea salt, then sprinkle with chopped chocolate. Wait 2-3 minutes, then spread the melted chocolate in a thin layer over the candy. Sprinkle with remaining chopped nuts, then press into the chocolate with the back of a greased spoon.
Patience is important - do not raise the temperature higher than medium and only stir occasionally once the mixture starts to boil to ensure that the butter and sugar do not separate.
A sugar thermometer isn't required but is extremely helpful in ensuring reliable results.
This is also great with dark or milk chocolate and using almonds, hazelnuts or pecans.