White Chocolate Macadamia Toffee Food

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE MACADAMIA TOFFEE

Steps:

• Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
• Butter the sides of a heavy 2-quart saucepan.
• Melt the 1 cup butter in saucepan.
• Add sugar, the water, and corn syrup.
• Cook and stir over medium high heat until mixture boils.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).
• (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
• to prevent scorching.
• Remove pan from heat; remove thermometer.
• Stir in vanilla.
• Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
• (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
• Sprinkle with white baking pieces.
• Let stand for 1 to 2 minutes.
• When baking pieces are soft, spread over candy.
• Sprinkle with nuts, pressing lightly into melted white chocolate.
• Chill in the refrigerator about 20 minutes or until firm.
• Use foil to lift candy out of pan.
• Break candy into pieces about 2 inches in size.
• Store candy in a tightly covered container in the refrigerator for up to 3 weeks.

WHITE CHOCOLATE TOFFEE

Steps:

• Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
• Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.

MACADAMIA TOFFEE CHIP COOKIES

Steps:

• Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats).
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine.
• In a medium bowl, whisk flours, baking soda, and salt until combined.
• Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts.
• Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart.
• Flatten cookies slightly with the palm of your hand.
• Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning.
• Transfer the sheets to a wire rack to cool, about 5 minutes.
• Transfer cookies from sheet to rack to cool completely.
• Store in an airtight container for up to 1 week.
• Note: this is an adopted recipe, and I have not had the chance to make them, yet.