Peter Greweling

Brazil Nut English Toffee

Preparation info
  • Yield:

    1

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

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 1200

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