Cinnamon Toffee Butter Crunch with Macadamia Nuts
Indulge in the irresistible decadence of Cinnamon Toffee Butter Crunch with Macadamia Nuts—a show-stopping homemade dessert that perfectly balances buttery richness, warm cinnamon spice, and luscious chocolate. This gourmet treat starts with a glossy toffee base, flavored with aromatic cinnamon and scattered with crunchy macadamia nuts, then topped with a velvety layer of melted chocolate. A delicate sprinkle of sea salt enhances the flavors, creating an addictively sweet and salty bite. With just 15 minutes of prep and a few simple steps, this recipe is surprisingly easy to make and yields a stunning, gift-worthy confection perfect for holidays, parties, or snacking. Ideal for toffee lovers, the satisfying crunch and nuanced flavors will make this your go-to gourmet candy recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1.5 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup macadamia nuts, roughly chopped
- 1.5 cups chocolate chips (semi-sweet or dark)
- 0.25 teaspoons sea salt
Instructions
Line a 9x13-inch baking sheet with parchment paper or a silicone baking mat. Make sure the edges are covered to prevent sticking.
In a medium-sized, heavy-bottomed saucepan, melt the butter over medium heat.
Stir in the granulated sugar, light brown sugar, light corn syrup, and water. Attach a candy thermometer to the side of the pan for accurate temperature monitoring.
Bring the mixture to a boil, stirring constantly with a wooden spoon or heatproof spatula to prevent burning. Continue to cook until the mixture reaches 300°F (hard crack stage), which will take about 10-15 minutes. Adjust heat as needed to maintain a steady boil.
Remove the saucepan from the heat and quickly stir in the ground cinnamon, vanilla extract, and half of the chopped macadamia nuts. Be careful; the mixture will be extremely hot and may bubble up slightly.
Pour the toffee mixture onto the prepared baking sheet, spreading it out evenly using a spatula. Work quickly before it sets.
Sprinkle the chocolate chips over the hot toffee. Allow them to sit for 2-3 minutes to soften. Using an offset spatula, spread the melted chocolate evenly over the toffee layer.
Immediately sprinkle the remaining chopped macadamia nuts and a light sprinkle of sea salt over the chocolate layer, pressing them down gently so they adhere.
Let the toffee cool completely at room temperature for about 1-2 hours or until set. Alternatively, you can place it in the refrigerator for faster cooling.
Once hardened, break the toffee into bite-size pieces using your hands or a sharp knife.
Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 45.8 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
