I’m still marveling at how wonderful Friday night’s performance was! This Sesame and Macadamia Nut Toffee is exquisite just like performing on Friday!
I have to give a shout out to Erik, my sound guy and brother, for the great job he did on sound reinforcement on Friday! So to celebrate, here’s a new recipe for toffee–which Erik loves!
Performing is my first great love. I never grow tired of performing. I love to share music with others and performing live is the most personal way of doing that.
- 10 tablespoons butter, softened
- ¼ plus 1 tablespoon corn syrup
- ½ cup granulated sugar
- ¾ cup sesame seeds, toasted
- ¼ cup macadamia nuts, finely chopped
- Line an 18-inch x 13-inch baking pan with 1-inch sides with one piece of foil. Spray foil with cooking spray. Set aside.
- Spray the sides of a large, heavy saucepan with cooking spray.
- Add the corn syrup and butter.
- Cook over medium heat until butter is completely melted.
- Add sugar, sesame seeds, and macadamia nut pieces all at the same time. Stir.
- Bring mixture to a boil. Insert candy thermometer and clip to the side of the saucepan.
- Continue to stir gently with a large spoon until the candy reaches 270 degrees Fahrenheit.
- Candy turns dark brown very quickly so remove from stove when macadamia nuts are getting very brown.
- Spoon puddles of hot candy onto foil-lined pan making 12-15 large circles. Make sure the sides do not touch. Pour into foil-lined pan. Allow to cool. Wrap each candy puddle in a large waxed paper square. Freeze in a sealable bag. Remove from freezer 10 minutes before eating to allow the candy to thaw.
To check the accuracy of your candy thermometer, boil water and measure the temperature when it boils to see if it is 212 degrees Fahrenheit.