Hey everybody! Thanks for tuning in to This Dude Bakes. What I am doing here is making a macadamia
nut toffee. And what I have here in the pot is 2oz of
water along with 6oz of sugar. And what I'm doing is bringing that to a boil
real quick and then I'm going to add corn syrup it's going to be an ounce and 1/3 ounce
corn syrup. Okay, so now that this is boiling pretty good,
I'm going to go ahead and dump in my corn syrup. And when this gets all the way up to 250 degrees
Fahrenheit then I'm going to add in my butter. So now we're rapidly approaching the stage
of 250 degrees Fahrenheit which is when I'm going to add my 5 ounces of butter in slowly,
without stirring it. And this butter is what makes it a toffee
as opposed to a "brittle", a true brittle does not have butter in it. So what I'm going to do now is let this stay
on the high heat until it gets a light caramel color to it. And as you can see it's got that nice caramel
color to it now...very close to the stage that I want it. So I'm going to go ahead and take my thermometer
out. Take this off...And now that this is off I'm
going to take a 1/4 teaspoon of salt and 1/4 teaspoon of baking soda and put it in...stir
it all in. And I'm taking 6 ounces of roasted macadamia
nuts that I bought at the store, putting them in. And now that I've got that stirred in...I'm
just going to take it and put it right on this pan with this silpat that I have...take
my spatula, spread it out. And there you have it and you can go as thin
or as thick as you want according to your desires, your tastes, and according to what
size pan you have of course. But there you have it, macadamia nut toffee,
just needs to cool and set and then a little while later, be able to break it off into
pieces and that'll be it. Thank you for watching, I appreciate it, and
have a good day!