TOFFEE CANDY
This crunchy toffee is covered with milk chocolate and topped off with a generous sprinkling of pecans.-Janice Cranor, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add sugar and water; cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage)., Quickly pour into prepared pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over toffee. Sprinkle with pecans. Let stand until set, about 1 hour. Break into bite-size pieces. Store in an airtight container.
Nutrition Facts : Calories 174 calories, Fat 14g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
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 TOFFEE CANDY II
I was surprised this recipe wasn't on zaar yet. I got this recipe from Carnation and have been making it for a couple years. I tried one of the other versions on zaar, which are similar but does not have the sweetened condensed milk in it. I like this recipe much better! I hope you enjoy :)
Provided by kaithun1
Categories Candy
Time 25m
Yield 50 pieces
Number Of Ingredients 6
Steps:
- Directions:.
- PREHEAT oven to 425°F Line 15 x 10-inch jelly-roll pan with heavy-duty foil.
- MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.
- MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.
- BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.
- SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.
Nutrition Facts : Calories 129.6, Fat 8, SaturatedFat 4.3, Cholesterol 15.1, Sodium 75.4, Carbohydrate 13.8, Fiber 0.5, Sugar 11.4, Protein 1.4
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
TOFFEE CANDY
Make and share this Toffee Candy recipe from Food.com.
Provided by Creation In Hope
Categories Candy
Time 1h
Yield 1 1/3 Pounds
Number Of Ingredients 7
Steps:
- Mix milk, sugar, syrup, butter and salt in a pan.
- Cook over low heat stirring to prevent scorching.
- Cook to hard crack stage.
- Remove from heat.
- Stir in vanilla and nuts.
- Pour into buttered pan.
- Allow to cool.
- Score.
- Remove from pan when well cooled.
- Break into pieces.
Nutrition Facts : Calories 2677.6, Fat 129.1, SaturatedFat 55.1, Cholesterol 210.4, Sodium 2151.4, Carbohydrate 379.2, Fiber 9.2, Sugar 320, Protein 24.9
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