Brandini Toffee Recipes

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BRANDINI TOFFEE



Brandini Toffee image

This fantastic recipe is courtesy of Leah Post and Brandon Weimer of Brandini Toffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 pounds

Number Of Ingredients 4

1/4 pound whole almonds
3 cups (6 sticks) salted butter
3 cups sugar
1 pound Guittard French vanilla dark chocolate

Steps:

  • Preheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
  • Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.
  • Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.
  • Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour.
  • To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces; keep refrigerated until ready to serve.

BUTTER TOFFEE POPCORN



Butter Toffee Popcorn image

This popcorn is a crowd pleaser! It has the sweet and salty taste that everybody loves and is much easier than caramel corn. No one can turn down this great snack!

Provided by Kaitlyn

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 20m

Yield 8

Number Of Ingredients 6

½ cup unpopped popcorn
1 cup white sugar
½ cup light corn syrup
½ cup butter
¼ cup water
½ teaspoon vanilla extract

Steps:

  • Pop popcorn in an air popper according to manufacturer's instructions.
  • Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
  • Mix toffee syrup with popcorn in a large bowl until evenly combined.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 50 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 7.3 g, Sodium 95.1 mg, Sugar 30.7 g

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