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Betsy Block

Cinnamon Toffee/Nut Brittle


by Jen Pearson, pastry chef of Conundrum

16 oz. unsalted butter (European-style butter works best, says Jen, but, adds Betsy, so does the lousy Stop & Shop house brand if you're in a pinch, which she always is)

1 cup granulated sugar

1/4 tsp. cinnamon (which, I have to admit, my kids wouldn't let me add but I really wanted to)

1 tbsp. light corn syrup


In a small, heavy saucepan, melt the butter.

Stir in the sugar, corn syrup and cinnamon. Occasionally stir until toffee reaches 310 - 315 degrees on a candy thermometer. When temp is reached, pour onto silicone baking mat or onto parchment paper that's been sprayed with cooking spray..

Let cook and break into pieces. Store in an airtight container between pieces of parchment.

Option 1
After temperature is reached, stir in 1 cup of your favorite nuts (lightly toasted). Tastes great with salted peanuts or cashews!

Option 2
After spreading toffee on mat or parchment, sprinkle good-quality chocolate chips on top. The heat will melt the chocolate so it will eventually stick to the toffee surface. Spread around a bit with a spatula so it's smooth, then place in fridge for 15 minutes when toffee has cooled to set the chocolate.