Tropical Macadamia Nut Toffee

Woweeeeeee:
(makes about 3 lbs.)

1 lb. butter*, plus extra for greasing the baking pan
4 cups sugar
1/2 cup light corn syrup
1/2 cup light rum
1 T. pure vanilla extract
1 t. fine sea salt
1 t. baking soda
1&1/2 cups roasted, salted macadamia nuts, roughly chopped or crushed

Generously butter a large (13x18") rimmed baking sheet and set it aside on a heatproof surface. Combine the butter, sugar, corn syrup, rum, vanilla, and sea salt in a med.-sized saucepan, and bring to a boil over high heat. Insert a candy thermometer. Reduce the heat to med. high and cook, stirring constantly with a spatula until the mixture reaches 300 degrees (hard-crack stage) and turns a light golden brown (about 10-15 mins.). Remove the pan from the heat, and add the baking soda and macadamia nuts, stirring vigorously (but carefully) to incorporate. Pour the mixture onto the prepared baking sheet; spread evenly with a heatproof spatula. Allow to cool completely, about 2 hours, then break into bite-size pieces. Store the toffee, layered with parchment or wax paper in an airtight container at room temp. for up to 1 week, or in the refrigerator for 2-3 weeks (bring to room temp. before serving).

Carpe Diem!!

Love,

MM