It occurred to me that I hadn’t really made any candy in a while, save for some I used as ingredients in the cheesecakes I made recently. And it being apple season, this little treat was the result. These toffees are not only great for gift-giving, but would make a great addition to any Halloween or Thanksgiving treat table. Or just because you want to whip up a little autumn treat for sharing, which is what I plan to do with my batch.
- 1 1/4 cups butter
- 1 cup white sugar
- 1/3 cup brown sugar
- 1/3 cup water
- 1 tbsp corn syrup
- 1 tsp ground cinnamon
- generous pinch of nutmeg
- 1 cup coarse crumbs from crisp oatmeal cookies, plus 2-3 extra for topping
- 1 cup chopped dried apple (I used a kitchen scissors to chop mine)
- 8 ounces white chocolate, melted
- 2/3 cup butterscotch baking chips
- 1 1/2 tsp vegetable oil
Prepare a baking sheet with butter. To a heavy saucepan over low-medium heat, melt butter, then add both sugars, water, corn syrup, cinnamon and nutmeg. Increase heat to medium and cook for 20 minutes to “hard crack stage” while regularly stirring and scraping bottom of pan. Remove pan from heat and stir in oatmeal cookie crumbs and the chopped dried apple. Pour mixture onto prepared baking sheet and press with back of metal spoon to distribute thinly. Drop spoonfuls of the melted white chocolate over top of the warm toffee. Combine butterscotch chips and the vegetable oil in a microwave safe dish and microwave at 30 second intervals until melted (this will not take long, be careful as the mixture can seize up and be ruined) Drop this mixture in between the white chocolate, then using back of a small spoon, swirl and cover top of toffee. Crush 2-3 more oatmeal cookies and sprinkle over top. Allow to fully cool until chocolate is set, then break into pieces. Store in a cool area in a covered container.