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Brazil Nut English Toffee
Preparation info
- Yield:
1
Sheet ( 41 × 61 cm × 6 mm 16 × 24 × ¼ in ) - Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Sugar |
Method
- 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.
- Remove from the heat and stir in the vanilla extract.
- Pour the mixture into a frame 16 × 24 × ¼ in set on oiled parchment paper.
- Press the toasted Brazil nuts into the toffee and allow
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