The Humpherys Family

Fruit and Nut Toffee Crunch

Recipe Added:  3/14/2012
1 cup butter
1 cup sugar
1 Tbsp water
1 tsp vanilla
1 1/2 cups salted cashews
1 1/2 cups roasted almonds
1/2 cup craisins
Prepare a cookie sheet by laying down a Silpat or covering it with tinfoil sprayed with cooking spray. Melt butter in medium saucepan over low heat. Add sugar and water and stir constantly until butter is melted and sugar is completely dissolved and no longer grainy (about 10 minutes). If sugar granules stick to the side, wipe them down with a wet pastry brush.

When sugar is dissolved, turn heat up to medium and stir constantly until toffee becomes a medium caramel color. (It should be at 300 degrees when you take it off the heat.) Remove from heat and stir in vanilla, nuts and craisins. Pour toffee into prepared pan. When cool break into chunks and store in air tight container.
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