Best Cinnamon Toffee Butter Crunch With Macadamia Nuts Recipes

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.

TOFFEE BUTTER CRUNCH

Steps:

• Butter the sides of a 2 quart saucepan.
• Melt the butter.
• Add sugar, water and Karo syrup.
• Heat to 290 degrees using a candy thermometer.
• Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
• As soon as it reaches 290 pour into a greased pan.
• Let sit for 2 minutes.
• Sprinkle chips on top and let set for 3 minutes.
• Spread the chips out, freeze and cut or break into little pieces.

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 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.