Liddabit Sweets Tropical Toffee

This recipe was shared in the Seattle Times magazine "Pacific NW".  Liddabit Sweets Candy Cookbook is the name of the newest cookbook of Liz Gutman and Jen King and the source of this recipe.

Liddabit Sweets Tropical Toffee

Makes about 3 pounds

1 pound unsalted butter, plus extra for greasing the baking sheet

4 cups sugar

½ cup light corn syrup

½ cup light rum

1 tablespoon pure vanilla extract

1 teaspoon fine sea salt

1 teaspoon baking soda

1½ cups roasted, salted macadamia nuts, roughly chopped or crushed

1. Generously butter a large (13 x18-inch) rimmed baking sheet and set it aside on a heatproof surface.

2. Combine the butter, sugar, corn syrup, rum, vanilla and sea salt in a medium-size (4-quart) saucepan and bring to a boil over high heat. Insert a candy thermometer.

3. Reduce the heat to medium-high and cook, stirring constantly with a spatula until the mixture reaches 300 degrees (hard-crack stage) and turns a light golden brown (about 10-15 minutes).

4. Remove the pan from the heat, and add the baking soda and macadamia nuts, stirring vigorously (but carefully) to incorporate.

5. Pour the mixture onto the prepared baking sheet; spread evenly with a heatproof spatula. Allow to cool completely, about 2 hours, then break into bite-size pieces.

Store the toffee, layered with parchment or wax paper, in an airtight container at room temperature for up to 1 week, or in the refrigerator for 2 to 3 weeks (bring to room temperature before serving).