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1
Candied Orange Peel, recipe below, or purchased candied orange peel, coarsely chopped
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2/3
cup coarsely chopped cashews
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2/3
cup coarsely chopped walnuts, toasted
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1
cup butter
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1
cup sugar
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3
tablespoons water
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1
tablespoon light-colored corn syrup
1. 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.
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 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.
3. 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.
- Tip Best Ever
- Tip 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.
- Variation Toffee Sticks: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.
Yield: 1 cup
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2
oranges
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1 1/3
cups sugar
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1/3
cup water
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1
teaspoon cayenne or 2 sprigs fresh rosemary
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. 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.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.
- Servings Per Recipe 24,
- Calories 194,
- Protein (gm) 1,
- Carbohydrate (gm) 23,
- Fat, total (gm) 12,
- Cholesterol (mg) 20,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 21,
- Vitamin A (IU) 292,
- Vitamin C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Sodium (mg) 56,
- Potassium (mg) 44,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Other Carb () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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Loved!! Even made the Candied Orange Peel from the recipe, couldn't find in the grocery stores. I think this was way better than we could have bought anyway. We used the tsp. of cayenne instead of the sprigs of fresh rosemary (didn't have on hand). At first it seemed to have too much heat, but when added to the toffee & nuts, complements all the flavors very well. A bit time consuming, but well worth the effort. Definitely will be a keeper.
12/9/2011 07:23:59 PM Report AbuseMade this today to take back home for Christmas. It may not get there. Like mlbrownell, I did think the teaspoon of cayenne seemed like a lot, but half a teaspoon gave it a nice flavor boost.
12/19/2010 07:26:11 PM Report AbuseI made this as part of my Christmas candy tray today. It's very yummy. I made my own candied orange peel, and I think the tsp. of cayenne is way too much! I usually like things pretty hot, but this was too much for me. Of course, it's pretty time consuming, but, all in all, I think it's worth it. Thanks! Mary Brownell, Traverse City, MI
12/19/2010 01:47:14 PM Report Abuse