TOFFEE-STYLE BRITTLE
This boiled candy is a good one to have in your repertoire because it's so versatile. Depending on your add-ins, it can be classic or offbeat, sweet or spicy. Be warned that if you're using red pepper flakes or cracked black pepper, the heat will build as you eat.
Provided by Christina Tosi
Categories Dessert
Yield Yields 6 cups
Number Of Ingredients 8
Steps:
- Have ready a 10×15-inch rimmed baking sheet. If the sheet is not nonstick, lightly coat it with oil.
- Combine the sugar, corn syrup, butter, and 2/3 cup water in a heavy-duty 4-quart saucepan. Stir until all of the sugar is wet. Clip a candy thermometer onto the pan and cook the mixture over medium-high heat without stirring (it will be foamy) until it registers 310°F and is tan around the edges, 12 to 16 minutes.
- Remove from the heat and quickly remove the thermometer. Whisk in the baking soda (it will be foamy), and then the salt. Whisk in most of the seeds or nuts or all of the spice of your choice. Pour the mixture onto the baking sheet and tilt the sheet to spread it evenly. Sprinkle any remaining nuts or seeds on top. Cool completely on the baking sheet on a rack at room temperature, about 1-1/2 hours.
- Invert the brittle onto a large cutting board. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.
Nutrition Facts : Calories 40 kcal, Fat 20 kcal, SaturatedFat 0.5 g, TransFat 2 g, Carbohydrate 6 g, Cholesterol 5 mg, Sodium 65 mg, UnsaturatedFat 1 g
BUTTER TOFFEE BRITTLE RECIPE - (4.4/5)
Provided by LORIWHIP
Number Of Ingredients 5
Steps:
- Boil the butter, sugar, and corn syrup until it reaches 300°F on a candy thermometer. Carefully stir in most of the crush cashews. Save a small amount to sprinkle on top of the chocolate. Pour into a sheet pan lined with aluminum foil and greased with butter. Place another piece of aluminum foil greased with butter on top. Use a rolling pin to gently roll the candy to be even thickness in the pan. Do this while the mixture is still hot. Let the mixture cool. Melt the chocolate and frost the brittle with the melted chocolate and sprinkle the chocolate with the crushed cashews. Break into pieces when the brittle is cool and firm.
AUNT ROSE'S FANTASTIC BUTTER TOFFEE
I don't live in the country, but I love everything about it-especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Nutrition Facts : Calories 177 calories, Fat 13g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
4 INGREDIENT TOFFEE
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
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
CHOCOLATE BRITTLE SURPRISE
Like chocolate-covered toffee! Disappears like magic! Great for holiday parties, gifts!
Provided by ShanaLee
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
- Place crackers on foil in 5 x 7 inch rows.
- Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
- Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
- Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
- Refrigerate 1 hour. Break into pieces. Can be frozen.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 43.2 g, Cholesterol 40.7 mg, Fat 31.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 15.5 g, Sodium 184.2 mg, Sugar 33.4 g
EASY BUTTER TOFFEE
This microwave recipe was given to me by my mom about 20 years ago. It is sooo easy to make and tastes delicious!
Provided by MissJennifer
Categories Candy
Time 15m
Yield 20 pieces approx. - depends on size, 10-20 serving(s)
Number Of Ingredients 6
Steps:
- Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water.
- Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar.
- Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool!
- Top with melted chocolate (and more almonds if you wish) and let cool some more.
- Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!) Enjoy!
Nutrition Facts : Calories 219.4, Fat 12.6, SaturatedFat 7.4, Cholesterol 27, Sodium 190.7, Carbohydrate 26.7, Fiber 0.4, Sugar 25.8, Protein 1
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EASY BUTTERSCOTCH TOFFEE BRITTLE - THE CANDID APPETITE
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Reviews 1Estimated Reading Time 5 minsServings 12-18Total Time 28 mins
- Preheat oven to 350°F. Line a 13x18-inch baking sheet with parchment paper. Arrange the graham crackers onto the baking sheet in a single layer, breaking off any to fit the ends on all sides. You want to cover the entire pan essentially, but in a single layer. Set aside.
- In a medium saucepan, combine the butter and sugar and set over moderate heat. Cook until melted through and the mixture comes to a boil. Continue to cook for 3 minutes while stirring constantly. Remove from the heat and stir in the vanilla and salt. Immediately pour the mixture over the graham crackers and spread out with an offset spatula. You want to make sure all of the graham cracker pieces are fully covered.
- Bake until the caramel layer is somewhat bubbly, about 13 minutes. Remove from the oven and immediately sprinkle the top with the butterscotch chips in an even layer. Allow to sit for 5 minutes. This will give the morsels a chance to melt and then you can spread it out into an even layer with an offset spatula. Sprinkle with the toffee pieces and almonds and place in the fridge until set. Once firm, break into small pieces. Serve or store in an airtight container at room temperature or in the fridge (I personally prefer it cold.) Enjoy!
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