HAWAIIAN TOFFEE
Yield: Makes about 1-1/4 pounds toffee
1 jar (3-1/2 ounces) macadamia nuts (3/4 cup), coarsely chopped
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
2 tablespoons water
1/4 teaspoon salt
1 teaspoon vanilla
4 ounces milk chocolate chips
1 cup flaked coconut, toasted
Line 9-inch square pan with foil, extending edges over sides of pan. Sprinkle
nuts evenly in single layer in prepared pan.
Combine butter, sugar, water and salt in medium saucepan. Bring to a boil over
medium heat, stirring frequently. Attach candy thermometer to side of pan.
Continue boiling about 20 minutes or until sugar mixture reaches hard-crack
stage (305° to 310°F) on candy thermometer, stirring frequently. Remove from
heat; stir in vanilla. Immediately pour over nuts in pan, spreading to edges
with spatula. Cool completely.
Place chocolate in small microwavable bowl. Microwave on MEDIUM (50%) 4 to 5
minutes until chocolate is melted, stirring every 2 minutes.
Lift toffee out of pan using foil; spread chocolate evenly over toffee.
Sprinkle with toasted coconut. Refrigerate about 30 minutes or until chocolate
is set. Bring to room temperature before breaking toffee. Break toffee into
pieces. Store in airtight container at room temperature between sheets of waxed
paper.
Do not follow where the path may lead...Go instead where there is no path and
leave a trail.
- Robert Frost
---------------------------------
Yahoo! oneSearch: Finally, mobile search that gives answers, not web links.
[Non-text portions of this message have been removed]
