Mixed Nut Buttercrunch Candy
Source of Recipe
TV Food Network
List of Ingredients
1/2 stick unsalted butter, melted
1/3 cup water
1 1/2 cups sugar
1/2 cup light corn syrup
2 sticks sweet unsalted butter
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 teaspoons vanilla
1 1/2 cups coarse chopped toasted unsalted macadamia -- nuts
12 ounces semisweet chocolate, melted
3 cups fine chopped toasted nuts (blanch almond, -- walnuts, pecans)Recipe
Butter a baking sheet (about 10 by 12) and line with of parchment paper. Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Keep pastry brush handy in cup of hot water.
To prepare toffee: Place a 2 1/2quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.)
Once all the butter has been added, place candy thermometer into mixture. Raise heat to medium and boil mixture until the temperature reads between 295 and 300ºF. Immediately stir in salt, baking soda, vanilla and macadamia nuts. Immediately, pour candy mixture onto prepared baking sheet. Brush knife with melted butter and use to spread the candy mixture out so that it is 1/4-inch thick. Let the mixture set for a few minutes. Melt chocolate in microwave or double boiler.
While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2inch rectangles. Let set 5 minutes to firm up. Score again through original cuts, making sure candy is cut clear thru to the pan. When candy is firm, pour melted chocolate over top of scored candy and spread evenly over top. Sprinkle 2 c. nuts over top of candy and press into chocolate.Reserve the remaining 1 cup of nuts.
Lift candies one piece at time off baking sheet; sprinkle exposed areas with remaining nuts. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate to harden chocolate. Once set, place candy in an airtight tin, separated in layers with waxed paper. Store in fridge.
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