Chewy Nut Toffee Recipes

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CHEWY NUT TOFFEES



Chewy Nut Toffees image

Toffees should be individually wrapped in cellophane or waxed paper to maintain their shape. This recipe is easily doubled if you want to make extra gifts. For plain toffees, omit the nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 75

Number Of Ingredients 10

2 cups heavy cream
1/2 cup sweetened condensed milk
2 cups light corn syrup
1/2 cup water
2 cups sugar
1/2 teaspoon table salt
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
1 tablespoon bourbon or pure vanilla extract
1 cup chopped nuts, such as pecans or peanuts (optional)
Vegetable-oil cooking spray

Steps:

  • Coat a 9-by-13-inch baking pan that is at least 1 1/2 inches deep with cooking spray. Set aside. In a 2-quart saucepan, combine the cream and condensed milk; set aside.
  • In a heavy 3- to 4-quart saucepan, combine corn syrup, water, sugar, and salt. Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes. Using a pastry brush dipped in water, brush away any sugar crystals on sides of pan to prevent recrystallization.
  • Stop stirring, reduce heat to medium, and bring to a boil. Cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes. Meanwhile, cook the cream mixture over low heat until it is just warm. Do not boil. When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times. Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes. Stir in the bourbon or vanilla and the nuts, if desired. Immediately pour into the prepared pan without scraping the pot. Let sit uncovered at room temperature for 24 hours without moving the pan.
  • To cut, spray a large cutting board generously with vegetable-oil spray. Unmold the toffee from the pan onto sprayed surface. Cut into pieces, and wrap each in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month.

CHEWY TOFFEES



Chewy toffees image

Treat yourself to the ultimate sweet treat - chewy toffee. Toffees aren't hard to make, but remember to be careful when you're dealing with very hot sugar

Provided by Barney Desmazery

Categories     Treat

Time 30m

Yield Cuts into about 40 squares

Number Of Ingredients 5

200g caster sugar (golden is fine)
100g dark brown sugar
300ml double cream
125g butter , cubed
1 tsp vanilla extract

Steps:

  • Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
  • Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein, Sodium 0.06 milligram of sodium

BEST TOFFEE EVER - SUPER EASY



Best Toffee Ever - Super Easy image

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

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

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

CHEWY NUT TOFFEE



Chewy Nut Toffee image

This is a great recipe if you enjoy toffee. We make it every year around the holidays and give it as small gifts.

Provided by Mrs. Janet

Categories     Candy

Time P1DT45m

Yield 1 9x13 pan

Number Of Ingredients 10

2 cups heavy cream
1/2 cup sweetened condensed milk
2 cups light corn syrup
1/2 cup water
2 cups sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces
1 tablespoon Bourbon or 1 tablespoon pure vanilla extract
1 cup chopped pecan nuts
vegetable oil cooking spray

Steps:

  • Coat a 9-by-13-by-1 1/2 inch baking pan with cooking spray; set aside.
  • In a 2-quart saucepan, combine the cream and condensed milk; set aside.
  • In a heavy 3-to 4-quart saucepan, combine corn syrup, water, sugar, and salt.
  • Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes.
  • Reduce heat to medium, cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes.
  • Meanwhile, heat the cream mixture over low heat until it is warm- Do not boil.
  • When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times.
  • Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes.
  • Stir in the bourbon or vanilla and the nuts.
  • Immediately pour into the prepared pan and let sit uncovered at room temperature for 24 hours.
  • Spray a large cutting board generously with vegetable-oil spray and unmold the toffee from the pan onto sprayed surface.
  • Cut into pieces, and wrap each in cellophane or waxed paper.
  • Store in an airtight container at room temperature for up to 1 month.
  • The number of servings depend on how small toffee is cut.

Nutrition Facts : Calories 7220.1, Fat 361.4, SaturatedFat 183.1, Cholesterol 948.4, Sodium 1975.8, Carbohydrate 1035.3, Fiber 10.5, Sugar 670.4, Protein 32.8

TOFFEE NUTS



Toffee Nuts image

Make and share this Toffee Nuts recipe from Food.com.

Provided by katew

Categories     Kid Friendly

Time 20m

Yield 1 cup

Number Of Ingredients 5

1 cup caster sugar
1/2 cup water
20 g butter
1/2 cup pouring cream
1 cup mixed nuts like almonds, walnuts and pecans

Steps:

  • Place sugar and water In small pot over medium heat.
  • Stir to dissolve sugar, bring to the boil.
  • Cook 8 - 10 minutes or till dark golden.
  • Remove from heat, carefully add butter and cream.
  • Stir to combine.
  • Add nuts and stir.
  • Spoon immediately over a pound cake and serve.

CHEWY CHOCOLATE-TOFFEE-OATMEAL COOKIES WITH CRANBERRIES



Chewy Chocolate-Toffee-Oatmeal Cookies with Cranberries image

These easy cookies have a little bit of everything. The toffee bits keep them sweet and chewy, while the bittersweet chocolate chips add a richer flavor. You'll be surprised at how much you'll like the tart cranberries, too!

Provided by hello angie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 11

1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
1 egg
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ cups rolled oats
1 cup bittersweet chocolate chips
1 cup toffee candy bits
1 cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries.
  • Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 17.4 g, Cholesterol 18.1 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 4.1 g, Sodium 81.3 mg, Sugar 7 g

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