Orange and Nut Toffee
- Prepare candied orange peel, set aside. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Sprinkle 1/3 cup cashews and 1/3 cup walnuts in pan. Set aside.
- 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 until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees 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.
- Carefully pour corn syrup 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. Makes 24 pieces.
From the Test Kitchen
How to avoid gritty candy:
When melting and cooking sugar, take care when stirring not to splash the mixture onto the sides of the pan. Sugar crystals can form on the sides of the pan, then fall into the mixture and cause the sugar to recrystallize in the candy, giving it a gritty, sugary texture. If sugar does splash up the sides of the pan, "wash" it off by lightly brushing the sides, as the mixture cooks, with a pastry brush dipped in water.
Layer two 12x12-inch squares of heavy duty foil. Pinch up foil about every 1-1/2 inches to form raised edges, making four long troughs to pour the toffee into. Fold up edges and ends. Place on a rimmed baking pan. Divide 1/3 cup cashews and 1/3 cup walnuts among the 4 troughs. Pour in the toffee; sprinkle with remaining nuts and the candied peel. Let stand as directed in the main recipe, then peel back the foil to pull up the toffee sticks.
Candied Orange Peel
- In a 2-quart saucepan combine the sugar, water, and cayenne pepper or rosemary. Cover and bring to boiling. Add orange peel strips. Return to boiling, stirring constantly to dissolve sugar. Reduce heat. 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.
- Remove peel from 2 oranges with a paring knife by cutting 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 will be bitter.) Cut peel into thin strips.
- 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.
- Store, tightly covered, in a cool, dry place for up to 1 week. Or freeze for up to 6 months. Makes about 1 cup.
Nutrition Facts (Orange and Nut Toffee)
- Per serving:
- 194 kcal cal.,
- 12 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 20 mg chol.,
- 56 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 21 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet