Golden Macadamia Toffee
1 Cup Toasted, Lightly Chopped Macadamia Nuts
2/3 Cup Vegan White Chocolate Chips
1 Cup Non-Dairy Margarine
1 Cup Zulka Sugar
1 Tablespoon Grade B Maple Syrup
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract
Line an 8 x 8-inch baking pan with aluminum foil, lightly grease, and sprinkle the macadamia nuts and white chocolate chips as evenly over the bottom as possible. Set aside.
Combine the margarine, sugar, maple syrup, and salt in a medium-sized saucepan and set over moderate heat. Stir just to moisten all of the sugar, and then keep your spatula out of the mixture until the very end. Instead, swirl the pan gently to mix the contents, which will help prevent premature crystal formation.
Allow the margarine to melt and sugar to dissolve before clipping a thermometer to the side of the pan. You'll want to bring the sugar to a steady boil, until it turns a deep amber brown color and reaches 300 degrees, which is also known as the "hard crack stage" of candy making.
Turn off the heat, carefully stir in the vanilla as it may sputter angrily, and immediately pour the mixture into your prepared pan. Try to pour it evenly over the goodies within, because the more you spread it around with your spatula, the more you'll smear the melting white chocolate. Don't worry if it doesn't reach all the way to the edges of the pan.
Let cool completely before snapping into more manageable pieces. Store in an air-tight container at room temperature.
©Hannah Kaminsky http://www.BitterSweetBlog.com