Englishtoffeecookies Recipes

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BROWN BUTTER TOFFEE COOKIES



Brown Butter Toffee Cookies image

With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits.

Provided by Kelly

Categories     Dessert

Time 3h30m

Number Of Ingredients 10

1 cup (227g) unsalted butter
2 cups plus 2 tablespoons (287g) all-purpose flour ( (dip and sweep method))
2 tablespoons (14g) cornstarch
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (99g) granulated sugar
1 cup (198g) packed brown sugar
2 large eggs (at room temperature)
2 teaspoons vanilla
8 oz (227g) chocolate covered toffee bits (I used Heath Milk Chocolate Toffee Bits)

Steps:

  • Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool about 10 minutes so the sugars don't melt when mixed into it.
  • Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
  • Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.
  • Pour dry ingredients into bowl and stir until no streaks of flour remain.
  • Stir in toffee bits.
  • Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.

Nutrition Facts : Calories 254 kcal, ServingSize 1 serving

ENGLISH TOFFEE



English Toffee image

This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.

Provided by nora

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 20m

Yield 16

Number Of Ingredients 5

1 cup butter
1 ¼ cups white sugar
2 tablespoons water
¼ cup slivered almonds
1 cup chocolate chips

Steps:

  • Butter a 10x15 inch jellyroll pan.
  • Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
  • Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 22.6 g, Cholesterol 30.5 mg, Fat 15.5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 9.2 g, Sodium 82.9 mg, Sugar 21.4 g

TRADITIONAL ENGLISH TOFFEE



Traditional English Toffee image

English toffee is a classic candy recipe. Learn how to make this buttery toffee at home. It's delicious on its own or covered in chocolate and nuts.

Provided by Elizabeth LaBau

Categories     Dessert     Cookies & Candy     Candy

Time 2h15m

Yield 32

Number Of Ingredients 7

3/4 cup almonds (whole)
1 pound/2 cups butter (unsalted)
18 2/3 ounces/2 2/3 cups granulated sugar
1/3 cup water
1/4 cup light corn syrup
1/2 teaspoon salt
1 pound chocolate (semi-sweet or bittersweet)

Steps:

  • Gather the ingredients. Preheat oven to 325 F.
  • Toast the nuts by spreading them on a cookie sheet and placing them in the preheated oven for approximately 10 minutes. Stir them every 3 to 4 minutes, and remove them once they darken and become fragrant. Let the nuts cool to room temperature.
  • Chop the toasted nuts finely with a knife or food processor .
  • Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
  • Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
  • Continue to cook the candy, stirring frequently, until it reaches 300 F, and begins to caramelize-about 20 to 30 minutes. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures.
  • Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.
  • Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.
  • To dip the toffee in chocolate, begin by melting the chocolate . Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.
  • Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts.
  • Place the toffee in the refrigerator to set the chocolate, about 20 minutes. Once set, toffee can be served immediately.

Nutrition Facts : Calories 261 kcal, Carbohydrate 28 g, Cholesterol 30 mg, Fiber 1 g, Protein 1 g, SaturatedFat 10 g, Sodium 54 mg, Sugar 27 g, Fat 17 g, ServingSize 3 lbs. toffee (32 servings), UnsaturatedFat 0 g

TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 45 cookies

Number Of Ingredients 12

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 cup chopped whole, skinned almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
  • Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

ENGLISH TOFFEE COOKIES



English Toffee Cookies image

Make and share this English Toffee Cookies recipe from Food.com.

Provided by saichashaw_12397872

Categories     Chocolate Chip Cookies

Time 36m

Yield 10 serving(s)

Number Of Ingredients 5

50 saltine crackers
1 cup butter
1 cup sugar
12 ounces chocolate chips
1/3 cup chopped pecans

Steps:

  • Spread Saltines in one layer in a 12x18 Jellyroll Pan. Put in over at 400 for 6mins before you put everything else on them.
  • Melt Butter & Sugar in sauce pan over Med-high heat. Pour mixture evenly over crackers.
  • Melt Chocolate & pour over crackers. Sprinkle with nuts. Put in Freezer to set for 20 minute.
  • Remove from pan with spatula & allow to break into random pieces.

ENGLISH TOFFEE



English Toffee image

Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 6

1 tablespoon plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Steps:

  • Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

EASY, EASY ENGLISH TOFFEE



Easy, Easy English Toffee image

A friend at work passed this on to me. It is so easy that she proceeded to just "tell" me the recipe. I am one of those people that like to have it written down...she was kind enough to email it to me. As she was telling me how to make it, she said that you needed a jar of peanut butter. At first, I didn't understand why but after making it the first time, I found it is the most important part of making this toffee a success every time!!! ***IMPORATANT*** You turn the jar upside down and use the color of the peanut butter as a GUIDE as to what color the mixture should be when you pull it off the heat. The mixture will darken a bit after you take it off the heat so this little trick will help you NOT to burn the toffee. For preparation time, I put approx. 10 minutes active cooking (stirring) time and 1 hour for cooling/enrobbing in chocolate/refrigeration time.

Provided by Fireflylover

Categories     Candy

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 6

1 cup sugar
1 cup salted butter
2 tablespoons water
3/4 cup slivered almonds
8 ounces semi-sweet chocolate chips (equates to a little over 1/2 of a 12 oz. bag)
3/4 cup sliced almonds

Steps:

  • In a large skillet, melt SALTED butter on medium heat. Do not burn butter. It needs to stay yellow. (NOTE: I had many batches fail and separate until I figured out, upon investigation, that you MUST use SALTED butter. I think it has to do with a chemical reaction.).
  • **Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.
  • Add sugar and stir until incorporated (sugar does not need to be "melted" into the butter, just no longer dry) Edited to add on 12/25/16, the temperature MUST STAY CONSTANT or the butter and sugar MAY separate during the final stages. Too high and your butter will burn, too low and you'll be stirring forever!
  • **At no time can you walk away at this point, you must keep stirring so that the butter will not burn. It's very crucial.
  • Add water, pouring it all over the pan. The butter/sugar will get bubbly and frothy -- keep constantly stirring -- stirring low and slow -- I use a rubber spatula. As you stir, angle your spatula down as low (level to the pan) as you can to have few air bubbles.
  • I timed it, as you are stirring the yellow, sugary, melted, bubbly butter, at the 4 minute mark add the slivered almonds. Keep stirring.
  • Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle. It will slowly begin to caramelize and toast up -- about 6 minutes more.
  • Cook this mixture until it is the color of the inverted peanut butter jar.
  • **Important** It will brown fast in the end, so don't let it get too dark or let the almonds get really burned).
  • Pour into a 9 X 13 pan. (you could use disposable aluminum pans also). with your rubber spatula, spread the mixture quickly to the edges before it starts to harden on you.
  • Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
  • Place on wax or parchment paper.
  • Topping:.
  • Microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). If a few seconds more are needed to melt completely, do so in small increments. You can also use a double boiler to melt chocolate -- I do prefer to do it this way.
  • Coat toffee with chocolate (like frosting) and top with slivered almonds. I only cover one side but you can do both if desired.
  • Lightly press down almonds to make sure they stick to the chocolate.
  • Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).
  • Break into pieces after it has hardened and store in a covered container.
  • Variations: Use different kinds of chips. (mint, white, dark, milk chocolate).

Nutrition Facts : Calories 181.4, Fat 13.6, SaturatedFat 6.8, Cholesterol 20.3, Sodium 68.8, Carbohydrate 15.7, Fiber 1.3, Sugar 13.7, Protein 1.8

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