Cinnamon Toffee Butter Crunch With Macadamia Nuts Food

TOFFEE BUTTER CRUNCH

Steps:

• Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up.
• Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup.
• Cook over medium heat to 290°F (soft crack stage) watch carefully after 280°F so it won't scorch, stirring frequently (mixture should boil gently over entire surface).
• Remove from heat; immediately turn into prepared pan & spread, (Best to use a cookie sheet).
• Wait 2 to 3 minutes for toffee surface to firm.
• Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE.
• Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.

CINNAMON TOFFEE BUTTER CRUNCH WITH MACADAMIA NUTS

Steps:

• Melt butter in a large saucepan.
• Add sugar, corn syrup, and water.
• Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer)- watch carefully after temperature reaches 280°F.
• Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan.
• Cool thoroughly.
• Turn out on waxed paper; spread top with the melted chocolate; sprinkle with half the finely chopped nuts.
• Cover with waxed paper; invert; spread with melted cinnamon chips.
• Sprinkle top with remaining nuts.
• (Unless you want to get creative and swirl 1/2 of each(melted chocolate and melted cinnamon) into each other!).
• If necessary, chill to firm.
• Break into pieces.

CARAMEL MACADAMIA NUT CRUNCH

Steps:

• 1. Preheat the oven to 325°F. Grease a baking sheet, preferably rimmed.
• 2. In a medium saucepan, combine sugar and 1/2 cup of water. Heat over medium heat until mixture begins to simmer, about 3 minutes. Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan. Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes. Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir. Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated.
• 3. Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly. Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes. Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand.
• 4. Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• 5. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

FREDDY'S CHOCOLATE CHIP COOKIES WITH MACADAMIA NUTS

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together the butter, both sugars and vanilla until fluffy.
• Beat in eggs.
• Sift together the flour, soda and salt; gradually adding to creamed mixture. Mix until well blended.
• Fold in chocolate chips and nuts.
• Using a small, greased ice cream scoop, drop the cookie dough onto a parchment lined baking sheet.
• Bake for about 10 minutes.
• Remove cookies from oven, cool 1 minute then transfer to wire rack.

BUTTERCRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

CINNAMON TOAST TOFFEE CRUNCH

Steps:

• Heat oven to 350°F.
• Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
• In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
• Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.

HOW TO TOAST MACADAMIA NUTS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Line cookie sheet with parchment paper or aluminum foil (optional).
• Toast nuts for 10-12 minutes, or until lightly browned.