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Macadamia Nut Butter Toffee

Macadamia Nut Butter Toffee

Enjoy the rich, buttery flavors of Macadamia Nut Butter Toffee, a delightful treat that balances crunch and sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10 pieces
Course: Sweets
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toffee
  • 1 cup Unsalted Butter provides a rich and creamy base for the toffee
  • 1 cup Granulated Sugar sweetens the toffee to perfection
  • 6 tablespoons Light Corn Syrup helps prevent crystallization
  • 1/4 teaspoon Salt enhances the overall flavor profile
  • 1 cup Chopped Macadamia Nuts adds crunch and unique flavor
For the Chocolate Layer
  • 8 ounces Bittersweet or Semisweet Chocolate creates a luscious coating

Equipment

  • medium saucepan
  • Baking Dish
  • candy thermometer
  • spatula
  • offset spatula

Method
 

How to Make Macadamia Nut Butter Toffee
  1. Prepare your baking dish by greasing it lightly or lining it with parchment paper.
  2. Melt the unsalted butter in a medium saucepan over medium heat.
  3. Combine the melted butter with granulated sugar, light corn syrup, and salt.
  4. Cook the mixture until it reaches a deep golden color and measures 300°F on a candy thermometer.
  5. Remove the saucepan from heat and stir in the chopped macadamia nuts.
  6. Pour the toffee mixture into the prepared baking dish, spreading it evenly.
  7. Cool the toffee slightly before melting the bittersweet or semisweet chocolate.
  8. Spread the melted chocolate over the top of the cooled toffee.
  9. Set the chocolate by letting the toffee cool completely at room temperature.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 17gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 60mgPotassium: 45mgSugar: 12gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

When making Macadamia Nut Butter Toffee, ensure your ingredients are at room temperature for proper emulsification. Avoid stirring vigorously after reaching the hard crack stage.

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