Line two baking trays with baking paper.
| 1. |
Place teaspoonfuls of nuts into piles allowing 5 cm in between each pile. Lightly brush a glass heat proof jug with oil. |
| 2. |
Put sugar & water in a medium sized saucepan over a medium heat & stir to dissolve sugar. |
| 3. |
Add the orange zest & vanilla. Continue to cook without stirring* until the bubbles become smaller & the caramel syrup turn golden brown. It is ready when it forms a hard solid ball when a little mixture is dropped into a bowl of cold water (or until it reaches hard ball stage at 290°C on a sugar thermometer). Immediately pour caramel mixture into the jug. |
| 4. |
Working quickly, spoon about a tablespoon of mixture over each pile of nuts. Cool at room temperature until set & hard. The toffee will keep for a week in an airtight container, separated with baking paper layers in a cool dark place. |
Other nut options:
Replace the slivered almonds with ½ cup of Lucky Californian Walnuts.
*It is important not to stir as the sugar will crystallise.
To Oven Roast Nuts
Preheat oven to 150 C (130 C fan-forced). Spread almonds evenly on a baking tray. Bake for 5 minutes or until lightly golden. Remove from oven and cool on tray. |
