Macadamia Coconut Toffee

Mr. Wright says this toffee is “too good for the kids. This is the stuff you save for company.” Except… it never lasts until company arrives. I blame Mr. Wright, but he says there must be a scientific phenomenon, similar to evaporation, taking place. Now, science isn’t my best subject, but I’m a bit suspicious of Mr. Wright’s toffee breath.

Macadamia Coconut Toffee

1 c. vegan stick margarine
1 c. cane juice crystals or natural sugar
3 T. water
1 T. light corn syrup
2/3 c chopped macadamia nuts
10 oz. dairy-free chocolate chips
1/3 c. flaked coconut

You will also need:
Candy thermometer to check temperature

Melt butter in heavy 2-quart saucepan over low heat.

Add sugar and stir, until mixture starts to boil.

Combine water and corn syrup; blend into sugar mixture.

Cook and stir over medium heat until mixture comes to a boil and begins to foam.

Reduce heat, cover and cook three minutes.

Uncover and cook gently, stirring frequently to prevent burning, until a small amount of mixture forms a hard and brittle thread in cold water (or to a temperature of 300 degrees).

Remove from heat.

Stir in 1/3 cup macadamia nuts, and spread toffee evenly in well-buttered 9-x13-inch baking dish. Let stand until almost cool to the touch.

Melt half of the chocolate in saucepan over very low heat, stirring constantly until smooth.

Spread over toffee and sprinkle with 1/3 cup macadamia nuts.

Let stand or refrigerate until chocolate is firm.

Turn toffee out onto waxed paper.

Melt remaining half of chocolate chips and spread over bottom of toffee, then sprinkle with flaked coconut. Let stand or refrigerate until chocolate is firm, then break into pieces.

Makes about 1.5 pounds of toffee.

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