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Friday, April 22, 2011

Orange and Nut Toffee.....


Orange and Nut Toffee.....
You might think this sounds gross.....but OMG so good
















1 recipe Candied Orange Peel, Coarsely Chopped (or purchased)
2/3 cup coarsely chopped cashews
2/3 cup coarsely chopped walnuts, toasted
1 cup butter
1 cup sugar
3 tbsp. water
1 tbsp. light-color corn syrup

1. Prepare candied orange peel, set aside. Line a 13x9x2 inch baking pan with foil, extending the foil over the edges of pan. Sprinkle 1/3 cup cashews and 1/3 cup walnuts in pan. Set aside.

2. In a 2-quart heavy saucepan melt butter over low heat. Stir in sugar, water, and corn syrup. Bring to boiling over medium-high heat, stirring gently until sugar is dissolved. Avoid splashing side of saucepan, (splashing will cause gritty candy).
Clip a candy thermometer to side of pan. Cook over medium heat, stirring gently frequently, until thermometer registers 290 F (soft-crack stage), about 12 to 15 minutes. Mixture should boil at a moderate, steady rate with bubbles over entire surface. (Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 5 minutes of cooking, as temperature can increase quickly at the end.) Remove from heat; remove thermometer.

3. Carefully pour toffee mixture into prepared pan; spread evenly with a spatula. Sprinkle with candied orange peel and remaining nuts. Let stand at room temperature several hours. Use foil to lift toffee out of pan; break into pieces.
To Store, layer toffee pieces with waxed paper in an airtight container at room temperature for up to 2 weeks.

Candied Orange Peel Recipe
Cayenne pepper or rosemary sprigs are added to the sugar syrup for an extra layer of flavor.
2 medium oranges
1 1/3 cups sugar
1/3 cup water
1 tsp. cayenne pepper or 2 sprigs fresh rosemary (optional)
Sugar

1. To remove orange peels, with a paring knife cut peels into lengthwise quarters, cutting to the surface of the fruit. Reserve fruit for another use. Pry back the quartered peel and pull away to remove. With a spoon scrape away the white pith inside the peel. (If pith is left on, peels with be bitter.) Cut peel into thin strips.
2. In a 2-quart saucepan combine the 1 1/3 cups of sugar, the water, and cayenne or rosemary. Cover and bring to boiling. Add orange peel strips. Return to boiling, stirring constantly to dissolve sugar. Reduce heart. Cook, uncovered, over medium-low heat. Mixture should boil at a moderate, steady rate over entire surface. Cook, stirring occasionally, for 15 minutes or until peel is almost translucent.

3. Using a slotted spoon, remove peel from syrup, allowing syrup to drain off of peel. Transfer peel to a wire rack set over waxed paper (discard rosemary, if using). Set cooked peel aside until cool enough to handle but still warm and slightly sticky. Roll peel in additional sugar to coat. Continue drying on the rack for 1 to 2 hours.

4. Store, tightly covered, in a cool, dry place for up to 1 week. Or freeze for up to 6 months. Makes about 1 cup.

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