*Note: I purchased the rice bran syrup at a health food store. They advised against using the traditional corn syrup for health reasons and explained that the rice bran syrup was a healthier alternative.
1Line two shallow oven cookie trays with non stick baking paper and set aside.
2Place sugar, syrup, butter and vanilla into slow cooker.
3Turn onto HIGH and stir until well combined
4Cover and cook on HIGH for 1hr.
5After the hour stir again, then gradually add baking soda in small portions, stirring well each time to combine, until all baking soda has been added. Stir to combine well.
6Cover and cook still on HIGH for another 30mins.
7Add in nuts and stir to combine, then cover and cook a further 20mins on HIGH or until a rich toffee colour is achieved.
8Carefully pour half the mixture into each lined tray (use oven mitts to hold it as the cooker insert will be hot)
9Even the mixture out with a spatula and let cool on bench for 1hr.
10For ease of shattering, place the trays into the freezer for 10mins after the 1hr cooling period and prior to breaking.
11Then cover the tray with a clean teatowel and break apart using a kitchen hammer or a heavy can etc.
12Break into rough chunks as large as you like 🙂
13Store in sealed container - in hot climate store this container in fridge (surface may go tacky to the touch in fridge)
15Option: Alternatively can be poured into little patty cake cases as per photo if you rather individual toffee's 🙂
Submitted by Simon Christie
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