Brazil Nut English Toffee

Preparation info

  • Difficulty

    Medium

  • Yield:

    1

    Sheet ( 41 × 61 cm × 6 mm 16 × 24 × ¼ in )

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 1200 g 42 oz 36%
Butter 500 g 18 oz 15%
Brown sugar 300 g 11 oz 9%
Glucose syrup 300 g 11 oz 9%
Sweetened condensed milk 300 g 11 oz 9%
Salt 30 g 1 oz 1%
Vanilla extract 30 g 1 oz 1%
Brazil nuts, toasted, coarsely chopped, salted 700 g 25 oz 21%
Batch Size 3360 g 120 oz 100%

Method

  1. Combine the sugar, butter, brown sugar, glucose syrup, sweetened condensed milk, and salt in a heavy saucepan. Cook to 150°C/302°F while stirring constantly.
  2. Remove from the heat and stir in the vanilla extract.
  3. Pour the mixture into a frame 16 × 24 × ¼ in set on oiled parchment paper.
  4. Press the toasted Brazil nuts into the toffee and allow to cool.
  5. Break into pieces of the desired size. Store protected from humidity.