Hawaiian Toffee

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 (3 1/2 ounce) jar macadamia nuts, coarsely chopped (3/4 cup)
• 1 cup unsalted butter
• 1 cup sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 4 ounces milk chocolate chips
• 1 cup flaked coconut

Recipe

• 1 line 9-inch square pan with foil, extending edges over sides of pan. sprinkle nuts evenly in single layer in prepared pan.
• 2 combine butter, sugar, water and salt in medium saucepan. bring to a boil over medium heat, stirring frequently. attach candy thermometer to side of pan. continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305° to 310°f) on candy thermometer, stirring frequently. remove from heat; stir in vanilla. immediately pour over nuts in pan, spreading to edges with spatula.
• 3 cool completely.
• 4 place chocolate in small microwavable bowl. microwave on medium (50%) 4 to 5 minutes until chocolate is melted, stirring every 2 minutes.
• 5 lift toffee out of pan using foil; spread chocolate evenly over toffee.
• 6 sprinkle with toasted coconut. refrigerate about 30 minutes or until chocolate is set.
• 7 bring to room temperature before breaking toffee.
• 8 break toffee into pieces. store in airtight container at room temperature between sheets of waxed paper.