White Chocolate Macadamia Toffee

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 290f , soft-crack stage.

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.

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 .

butter, sugar, water, light corn syrup, vanilla, white chocolate chips, macadamia nuts