CHRISTMAS WALNUT TOFFEE
Delicious, bite size candy that is easy to make, and also makes a great gift. A toffee slab is coated with chocolate and walnuts, then broken into pieces.
Provided by John J. Pacheco
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer.
- When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.
- Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 13.8 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 6.5 g, Sodium 56 mg, Sugar 12.5 g
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
CHRISTMAS TREE DEVILED EGGS
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 35m
Yield 20 to 24 deviled eggs
Number Of Ingredients 13
Steps:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Run the eggs under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into the bowl of a food processor. Add the mayonnaise, parsley, cilantro, pickles and pickle juice, mustard, lime juice, sugar, vinegar, avocado and some salt and pepper and process until smooth and creamy. Transfer the mixture to a piping bag fitted with a star tip and pipe filling into each egg white half in a tall swirl (depending on how tall your swirls are, you may not have enough filling for all of the egg white halves; if so, reserve for another use).
- Use a paring knife or small star cutter to cut out stars from the pepper. Place a star on top of each swirl of filling. Lightly sprinkle with smoked paprika to garnish.
EASY CHRISTMAS PEPPERMINT TOFFEE RECIPE
Don't let the simpleness of this recipe fool you. Saltine Cracker Toffee is one of the best tricks in the book for your Christmas Candy making! Crush up some candy canes and you've got yourself a festive holiday treat in just minutes.
Provided by Lauren
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Line a large jelly roll pan (mine was 15x10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
- In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring.
- After three minutes, pour and spread the hot brown sugar mixture evenly over the saltine crackers.
- Bake in the preheated oven for 5-7 minutes.
- Remove the pan from the oven and sprinkle the white chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
- Sprinkle crushed candy canes on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
- To store, keep in an airtight container for 1-2 weeks or in the freezer for a couple of months.
Nutrition Facts : Calories 144 kcal, Carbohydrate 18 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 14 mg, Sodium 81 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
TOFFEE II
My mother made this toffee every Christmas and had to hide it from us kids.
Provided by FIREFIGHTERS WIFE
Categories Desserts Chocolate Dessert Recipes
Time 30m
Yield 20
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch baking pan.
- Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
- Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 17.5 g, Cholesterol 24.5 mg, Fat 13.2 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 8.3 g, Sodium 80.8 mg, Sugar 15.8 g
EASY RITZ™ TOFFEE
Deceptively simple, this salty-sweet toffee starts with a layer of Ritz™ crackers, followed by a buttery toffee and finished with chocolate and sprinkles.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray. Place crackers in single layer in pan.
- In 2-quart saucepan, cook and stir butter, sugar and salt over medium heat until butter is melted. Heat to boiling, stirring frequently. Boil 7 to 9 minutes longer, stirring frequently, until light brown color. Remove from heat. Add vanilla; stir until blended. Immediately pour mixture evenly over crackers in pan; spread to cover.
- Bake 13 to 15 minutes or until bubbly and brown in color. Sprinkle chocolate chips on top of cracker mixture. Let stand 5 minutes. Spread chocolate evenly over cracker mixture. Sprinkle with candy sprinkles. Cool completely, about 2 hours or until chocolate is set. Break into pieces. Store covered in refrigerator up to 1 week.
Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 12 g, TransFat 0 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
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