- 1 pound (4 sticks) unsalted butter, plus extra for greasing the baking sheet
- 4 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup light rum
- 1 tablespoon pure vanilla extract
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 1/2 cups roasted, salted macadamia nuts, roughly chopped or crushed
- 1 cup chocolate chips
- 1 cup toasted unsweetened coconut flakes
- Generously butter the baking sheet and set it aside on a heatproof surface.
- Combine the sugar, 1 pound butter, corn syrup, rum, vanilla, and sea salt in a medium-size (4-quart) saucepan and bring to a boil over high heat. Insert the candy thermometer.
- Reduce the heat to medium-high and cook, stirring constantly with the spatula, until the mixture reaches 300ºF/150º (hard crack stage), about 10 minutes.
- Remove the pan from the heat, and add the baking soda and macadamia nuts, stirring vigorously (but carefully) to incorporate.
- Pour the mixture out onto the prepared baking sheet, and spread it evenly with the heatproof spatula. When the toffee is firm but still warm sprinkle the chocolate chips on top and spread them into a thin layer. Then dust the chocolate with toasted unsweetened coconut flakes. (Erin’s Note: I ran my coconut through the food processor for 30 seconds or so to create a finer flake). Allow the toffee to cool completely, about 2 hours, then break it into bite-size pieces.
- Store the toffee, layered with parchment or wax paper, in an airtight container at room temperate for up to 1 week. It will last for 2 to 3 weeks when stored in the refrigerator; just allow it to come to room temperature before serving (the flavor isn’t as nice when it’s cold).