4 Ingredient Toffee Recipes

4 INGREDIENT TOFFEE

4 Ingredient Toffee image

It's a holiday candy classic! But with only 5 ingredients, this buttery toffee can be enjoyed any time of year!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 36

Number Of Ingredients 5

Ingredients

1 cup sugar
1 cup butter or margarine
1/4 cup water
1/2 cup semisweet chocolate chips
1/2 cup finely chopped pecans

Steps:

Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 35 mg

4-INGREDIENT CHOCOLATE NUT TOFFEE

4-Ingredient Chocolate Nut Toffee image

This is the simplest toffee recipe ever. I love it because it only takes 4 ingredients that I always have around the house. Follow a few easy steps and voila--instant gratification! This recipe makes great Holiday gifts for the neighbors (they'll think you slaved over a hot stove all day, but the truth will be our little secret!).

Provided by jeniwan

Categories Candy

Time 25m

Yield 2 pounds

Number Of Ingredients 4

Ingredients

2 cups granulated sugar
1 lb unsalted butter
1 (12 ounce) bag semi-sweet chocolate chips
1/4-1/2 cup chopped nuts (pick your favorite)

Steps:

Melt the butter over medium heat in a large saucepan. Stir in the sugar.
Stir constantly until the toffee mixture turns a lovely caramel color. (You don't necessarily need a candy thermometer, but if you want to use one, the mixture is at around 280-300°F at this point).
You can add the nuts now, or wait and sprinkle them on top of the chocolate.
Carefully pour the hot toffee onto a large cookie sheet (a rimmed cookie sheet or you'll coat your counter with hot toffee) that's been lightly coated with cooking spray.
After a few minutes, when the toffee begins to set up but is still hot, sprinkle the chocolate chips on top.
Once melted, spread out the chocolate to evenly coat the toffee. If you didn't already mix in the nuts, sprinkle them on top of the still warm chocolate -- or mix the nuts in AND sprinkle them on top, knock yourself out.
Once the toffee is completely cooled, you can break it up into bite size pieces.

Nutrition Facts : Calories 3318.1, Fat 244, SaturatedFat 148, Cholesterol 488.1, Sodium 158.2, Carbohydrate 311.8, Fiber 11.6, Sugar 293.5, Protein 12

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