Indulge your sweet cravings with the exquisite White Chocolate Macadamia Toffee, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat combines the richness of white chocolate, the crunch of macadamia nuts, and the buttery goodness of toffee in a harmonious blend. Each bite offers a perfect balance of sweetness, nuttiness, and a hint of saltiness, leaving you craving more.
But that's not all! This versatile recipe collection also features variations that cater to diverse preferences and dietary needs. For those who prefer a classic combination, the Traditional White Chocolate Macadamia Toffee remains a timeless favorite. For a touch of elegance, the Salted White Chocolate Macadamia Toffee adds a sprinkle of sea salt, enhancing the flavor complexity.
If you're seeking a gluten-free option, the Gluten-Free White Chocolate Macadamia Toffee is a delightful choice, offering the same irresistible taste without compromising on texture. And for those with nut allergies, the White Chocolate Toffee without Nuts provides an equally satisfying treat.
With step-by-step instructions and helpful tips, this recipe collection ensures success for bakers of all skill levels. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a batch of irresistible White Chocolate Macadamia Toffee that's perfect for sharing with loved ones or enjoying all by yourself.
SUPER-CHUNK WHITE CHOCOLATE MACADAMIA NUT COOKIES
These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. They're absolutely PACKED with white chocolate morsels and salted macadamia nuts. Chilling the cookie dough is imperative, so set aside at least 2 hours.
Provided by Sally
Categories Cookies
Time 2h30m
Number Of Ingredients 11
Steps:
- Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
- Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
WHITE CHOCOLATE MACADAMIA COOKIES
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE MACADAMIA TOFFEE
Make and share this White Chocolate Macadamia Toffee recipe from Food.com.
Provided by HDMac
Categories Candy
Time 35m
Yield 1 1/2 lbs.
Number Of Ingredients 7
Steps:
- Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
- Butter the sides of a heavy 2-quart saucepan.
- Melt the 1 cup butter in saucepan.
- Add sugar, the water, and corn syrup.
- Cook and stir over medium high heat until mixture boils.
- Clip a candy thermometer to side of pan.
- Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).
- (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
- to prevent scorching.
- Remove pan from heat; remove thermometer.
- Stir in vanilla.
- Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
- (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
- Sprinkle with white baking pieces.
- Let stand for 1 to 2 minutes.
- When baking pieces are soft, spread over candy.
- Sprinkle with nuts, pressing lightly into melted white chocolate.
- Chill in the refrigerator about 20 minutes or until firm.
- Use foil to lift candy out of pan.
- Break candy into pieces about 2 inches in size.
- Store candy in a tightly covered container in the refrigerator for up to 3 weeks.
WHITE CHOCOLATE MACADAMIA NUT COOKIES
Love white chocolate? Dippity do sweet and easy drop cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Place 1 cup of the baking chips in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 3 to 4 minutes or until chips are softened. Stir chips until smooth; cool.
- In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed until creamy. Beat in melted chips on low speed. Stir in flour, baking soda and cream of tartar. Stir in remaining 2/3 cup baking chips and the nuts.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until very light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
- Stir enough paste icing color into melted coating until desired color. (Liquid food color would stiffen the coating.) Dip half of each cookie into colored coating; place on waxed paper until firm.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 50 mg
WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
WHITE CHOCOLATE-MACADAMIA NUT BARS
White chocolate and macadamia nuts--two of the richest flavors imaginable--come together in these remarkable cookie bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches. Heat butter and brown sugar in 3-quart saucepan over low heat about 5 minutes, stirring occasionally, until butter is melted; remove from heat.
- Beat vanilla and eggs into sugar mixture with electric mixer on medium speed. Beat in flour and baking powder on low speed. Stir in half of the nuts and 1/4 cup of the baking chips. Pour into pan. Sprinkle with remaining nuts and 1/2 cup of the baking chips.
- Bake 25 to 30 minutes or until top is golden brown and center is set. Cool about 30 minutes.
- Melt remaining 1/4 cup baking chips and the shortening in 1-quart saucepan over low heat, stirring constantly. Pour into small resealable plastic food-storage bag; seal bag. Cut small opening in a corner of the bag. Squeeze bag to drizzle melted chips over bars. Cool until set. For 48 bars, cut into 8 rows by 6 rows.
Tips for Making White Chocolate Macadamia Toffee:
- Use high-quality white chocolate. This will make a big difference in the overall flavor of the toffee.
- Toast the macadamia nuts before using them. This will bring out their flavor and make them more crunchy.
- Be careful not to overcook the toffee. It should be a light golden brown color.
- Let the toffee cool completely before breaking it into pieces. This will help to prevent it from sticking to your hands.
- Store the toffee in an airtight container in a cool, dry place. It will keep for up to 2 weeks.
Conclusion:
White chocolate macadamia toffee is a delicious and easy-to-make candy that is perfect for any occasion. With its rich, creamy flavor and crunchy texture, it is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give this recipe a try - you won't be disappointed!
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