Macadamia Toffee Snack Cake Recipes

TOFFEE MACADAMIA NUT COFFEE CAKE

Steps:

• Heat oven to 350° F. Grease bottom and sides of 9-inch or 8-inch square pan with shortening.
• In large bowl, beat all ingredients except toffee bits, coconut and nuts with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the toffee bits. Pour into pan. Sprinkle remaining 2 tablespoons toffee bits, the coconut and nuts over batter.
• Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

MACADAMIA TOFFEE CHIP COOKIES

Steps:

• Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats).
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine.
• In a medium bowl, whisk flours, baking soda, and salt until combined.
• Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts.
• Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart.
• Flatten cookies slightly with the palm of your hand.
• Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning.
• Transfer the sheets to a wire rack to cool, about 5 minutes.
• Transfer cookies from sheet to rack to cool completely.
• Store in an airtight container for up to 1 week.
• Note: this is an adopted recipe, and I have not had the chance to make them, yet.

WHITE CHOCOLATE MACADAMIA TOFFEE

Steps:

• Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
• Butter the sides of a heavy 2-quart saucepan.
• Melt the 1 cup butter in saucepan.
• Add sugar, the water, and corn syrup.
• Cook and stir over medium high heat until mixture boils.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).
• (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
• to prevent scorching.
• Remove pan from heat; remove thermometer.
• Stir in vanilla.
• Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
• (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
• Sprinkle with white baking pieces.
• Let stand for 1 to 2 minutes.
• When baking pieces are soft, spread over candy.
• Sprinkle with nuts, pressing lightly into melted white chocolate.
• Chill in the refrigerator about 20 minutes or until firm.
• Use foil to lift candy out of pan.
• Break candy into pieces about 2 inches in size.
• Store candy in a tightly covered container in the refrigerator for up to 3 weeks.

MACADAMIA COFFEE CAKE

Steps:

• Preheat oven to 350°F Lightly spray 8-inch square baking pan with no-stick cooking spray; set aside.
• For topping, combine sugars, cinnamon and macadamia pieces; set aside.
• For cake, in medium bowl combine flour, baking soda, baking powder and salt.
• In large mixing bowl cream butter and sugar using electric mixer. Add eggs and vanilla extract; mix until blended. Alternately add flour mixture and sour cream to butter mixture, mixing until just combined.
• Spread half of cake mixture in pan. Sprinkle half of topping over cake mixture; repeat with remaining cake mixture and topping.
• Bake 40 to 45 minutes or until toothpick inserted in center is clean when removed. Remove to cooling rack; cool completely. Cut into squares to serve.

MACADAMIA NUT CAKE WITH CARAMEL SAUCE

Steps:

• CAKE.
• Preheat oven to 350*.
• Butter a 10" round cake pan.
• In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.
• In large bowl, beat egg yolks and sugar together.
• In another bowl, beat egg whites until stiff.
• Fold whites into yolk mixture.
• Fold in nut mixture.
• Stir in vanilla.
• Spoon into cake pan.
• Bake 30 minutes until golden.
• CARAMEL SAUCE.
• In saucepan over medium heat, add sugar and half and half and stir until sugar dissolves.
• Simmer gently without stirring until caramelized.
• Remove from heat, stir in butter.
• Let cool.
• Drizzle over cake and top with whipped cream.