Jos Christmas English Toffee Recipes
ENGLISH TOFFEE
This heavenly chocolate-toffee is one of our favorite holiday treats to make (and eat). We know the thought of making candy can be intimidating, but it really needn't be. Sure, you need a candy thermometer, and you do need to pay close attention - the toffee can go from perfect to burnt in a matter of moments - but beyond that, it's pretty simple, and the results are spectacular. We recommend making two batches; one to give away as gifts, and the other to keep for yourself.
Provided by Florence Fabricant
Categories sauces and gravies, dessert
Time 5h30m
Yield 5 pounds
Number Of Ingredients 7
Steps:
- Spread half the ground nuts in a thin, even layer over 3/4 of an ungreased half-sheet baking pan. Spread half the chocolate over the nuts.
- Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat. Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees. Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees. Pour the hot mixture over the nut and chocolate layers, use an offset spatula to evenly spread the toffee over the chocolate. Allow to cool for 1-2 minutes.
- Sprinkle remaining chocolate evenly over the cooling syrup, and carefully spread the chocolate over the surface of the toffee. Then sprinkle on the remaining ground nuts. Let stand in a cool place (preferably not the kitchen) for at least five hours. Break or cut into bite-size pieces. If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes. Store in a covered container or in glass jars or decorated tins.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 25 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 11 milligrams, Sugar 32 grams, TransFat 1 gram
ENGLISH TOFFEE
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
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
JO'S CHRISTMAS ENGLISH TOFFEE
Crisp, rich toffee. I have been making this recipe for about 20 years. My family looks forward to the first batch of the season!
Provided by Jb Tyler
Categories Low Protein
Time 40m
Yield 32 pieces, 32 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a 9 by 12 baking pan. I cut a piece of parchement paper to fit the bottom.
- In a heavy medium sized saucepan - put in 1 cup sugar and the butter. Melt over low-medium heat. Add water. Stir frequently. Using a candy thermometer, cook to 300 degrees F. This should take approximately 15-20 minutes.
- When the mixture has reached 300 degrees, pour into prepared pan. This will - of course- be very hot! Put the pan on a heatproof surface. If the mixture does not spread out evenly, use a heat-proof spatula to spread out the mixture to an even layer. It does not have to be perfect, and the thick pieces will taste just fine! When you are finished spreading the mixture, sprinkle the chocolate chips evenly over the top of the HOT mixture. These chips will melt very quickly, then smooth them over the top of the toffee mixture with a spatula (don't mix!) As soon as the chocolate has set (cooled slightly) sprinkle lightly with the pecans. Tap the pan against the counter to "set" the nuts. Let cool. Break into pieces.
Nutrition Facts : Calories 108, Fat 8.2, SaturatedFat 4.7, Cholesterol 15.2, Sodium 41.5, Carbohydrate 9.7, Fiber 0.4, Sugar 9.2, Protein 0.4
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- Line a baking sheet (make sure that it has sides) with tin foil and sprinkle half of the toasted almonds on the foil.
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