Chocolate Butter Toffee Recipes

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TRIPLE NUT CHOCOLATE BUTTER TOFFEE



Triple Nut Chocolate Butter Toffee image

Chocolate butter toffee packed with nuts is the perfect recipe for the true candy lover!

Provided by Land O'Lakes

Categories     Toffee     Butter     Dairy     Candy     Dessert

Yield 60 pieces

Number Of Ingredients 10

1 1/2 cups milk chocolate chips
1 1/2 cups semi-sweet chocolate chips
1/4 cup chopped almonds, * toasted
1/4 cup chopped pecans, * toasted
1/4 cup chopped walnuts, * toasted
2 cups sugar
2 cups Land O Lakes® Butter
1/2 cup water
1 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Butter 13x9-inch pan. Line with parchment or waxed paper. Butter paper.
  • Sprinkle 3/4 cup milk chocolate chips, 3/4 cup semi-sweet chocolate chips, 2 tablespoons almonds, 2 tablespoons pecans, and 2 tablespoons walnuts over parchment paper; set aside.
  • Combine sugar, butter, water, and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture comes to a full boil. Continue boiling, stirring often, 20-25 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms a hard brittle strand.
  • Remove from heat; stir in vanilla.
  • Pour mixture into prepared pan. Immediately sprinkle with remaining almonds, pecans, and walnuts; swirl into toffee with knife.
  • Sprinkle remaining milk chocolate chips and semi-sweet chocolate chips evenly over toffee, pressing gently into toffee. Cool completely. Break into pieces.

Nutrition Facts : Calories 130 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 100 milligrams, Carbohydrate 12 grams, Fiber

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

CHOCOLATE TOFFEE



Chocolate Toffee image

Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can - sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com. This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You'll be amazed that you made it - and so will any friends that you give it to. It makes a great holiday gift.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 1 pound

Number Of Ingredients 7

2 cups sugar
1/3 cup water
3 tablespoons light corn syrup
12 ounces salted butter (3 sticks), cut into chunks
1/4 cup cocoa powder, preferably Droste or Valrhona
1 cup whole blanched almonds, preferably Marcona, toasted and roughly chopped
Equipment: Silicone baking mat; candy thermometer

Steps:

  • Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
  • Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
  • Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

CHOCOLATE-COVERED BUTTER TOFFEE



Chocolate-Covered Butter Toffee image

This toffee has been a Christmas favorite in our family for over 30 years now. My interest in cooking also reaches back far-to the preparation of those big threshing-day and family dinners when I was growing up in Iowa.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 6

1 cup sugar
1/2 teaspoon salt
1/4 cup water
1/2 cup butter, cubed
1 cup chopped pecans, divided
2 cups semisweet chocolate chips, divided

Steps:

  • In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.

Nutrition Facts :

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