Toffee (Almond, Pecan, Macadamia Nut)

Instructions

1. Melt the butter in a stock pot over medium heat until fully liquid.
2. Add the water and sugar to the melted butter.
3. Heat the mixture over medium-high, stirring constantly until the sugar dissolves.
4. Stir in the first batch of toasted nuts once the sugar has melted.
5. Continue stirring constantly and cook the mixture until it reaches 295°F on a candy thermometer.
6. Pour the hot toffee onto a baking sheet lined with a silicone baking mat (Silpat) and spread it into an even layer.
7. Let the toffee cool and set at room temperature until firm.
8. Blot any excess butter from the surface with a paper towel.
9. Melt the chocolate and temper it, or melt coating chocolate coins according to package directions.
10. Spread the melted chocolate evenly over the cooled toffee.
11. Scatter the remainder of the toasted nuts over the wet chocolate and press lightly so they adhere.
12. Let the chocolate set completely.
13. Break the toffee into desirable sized pieces.
14. Serve and Enjoy!

Go Rogue by adding whiskey or flavored liquor instead of water.

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