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My wife is not a fan of chocolate, other than good white chocolate. She saw something on TV one day about white chocolate toffee. She loves brittle and toffee and adding white chocolate moved this to number 1 on her desire list. So, I was tasked to make it happen.
I have a good supply of Valrhona Ivoire White Chocolate Feves from Amazon and she really likes these. I picked up some macadamia nuts from the grocery store and commenced to making some candy.
Ingredients
3 - sticks - unsalted butter
1.5 - cups - white sugar
1/4 - tsp - salt
1 - can - macadamia nuts (4.5 oz)
1 - pound - Valrhona Ivoire White Chocolate Feves
I melted the butter in a enameled cast iron pot then added the sugar and salt. I stirred until it reached the boiling point then I let it cook until it hit 300°F. While the sugar and butter was cooking, I prepped a cookie sheet by lining it with parchment paper and coarsely chopping the macadamia nuts. I added3/4 of the nuts to the cookie sheet to be enveloped by the butter toffee and saved the last quarter to be added into the chocolate topping.
When the buttery sugar reached lava stage I poured it onto the parchment paper lined cookie sheet and spread it around a little to fill the pan. I set the pan outside in the 35°F air to cool down.
I melted 1/2 of the white chocolate discs and poured over the cooled toffee then sprinkled the remaining chopped up macadamia nuts over the entire thing. I melted the last half of the chocolate until it was just melted and poured it over the first chocolate layer. I again set the pan out side to cool for 30 minutes. I popped the sugary goodness out of the pan and peeled the parchment paper from the bottom. I tried to use a big chef's knife to cut the candy into bars but its a just tad too brittle to cut cleanly. The stuff tastes great! I gave it to the Mrs and she is now a happy camper.
I flipped some of it over to show both sides.
I have a good supply of Valrhona Ivoire White Chocolate Feves from Amazon and she really likes these. I picked up some macadamia nuts from the grocery store and commenced to making some candy.
Ingredients
3 - sticks - unsalted butter
1.5 - cups - white sugar
1/4 - tsp - salt
1 - can - macadamia nuts (4.5 oz)
1 - pound - Valrhona Ivoire White Chocolate Feves
I melted the butter in a enameled cast iron pot then added the sugar and salt. I stirred until it reached the boiling point then I let it cook until it hit 300°F. While the sugar and butter was cooking, I prepped a cookie sheet by lining it with parchment paper and coarsely chopping the macadamia nuts. I added3/4 of the nuts to the cookie sheet to be enveloped by the butter toffee and saved the last quarter to be added into the chocolate topping.
When the buttery sugar reached lava stage I poured it onto the parchment paper lined cookie sheet and spread it around a little to fill the pan. I set the pan outside in the 35°F air to cool down.
I melted 1/2 of the white chocolate discs and poured over the cooled toffee then sprinkled the remaining chopped up macadamia nuts over the entire thing. I melted the last half of the chocolate until it was just melted and poured it over the first chocolate layer. I again set the pan out side to cool for 30 minutes. I popped the sugary goodness out of the pan and peeled the parchment paper from the bottom. I tried to use a big chef's knife to cut the candy into bars but its a just tad too brittle to cut cleanly. The stuff tastes great! I gave it to the Mrs and she is now a happy camper.
I flipped some of it over to show both sides.
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