Skillet Toffee Recipes

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TOFFEE-PECAN SKILLET BROWNIES



Toffee-Pecan Skillet Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
8 ounces bittersweet chocolate, chopped
1 cup packed dark brown sugar
1/4 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon kosher salt
1 cup finely chopped pecans
1 cup packed dark brown sugar
1 stick unsalted butter
2 tablespoons dark corn syrup
3/4 cup heavy cream
1/4 cup finely chopped pecans
Flaky sea salt, for topping (optional)
Butter pecan or vanilla ice cream, for serving

Steps:

  • Make the brownies: Preheat the oven to 325˚. Butter a 10-inch cast-iron skillet. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat and stir in both sugars until dissolved. Whisk in the eggs, one at a time, until smooth and glossy, then whisk in the vanilla. Whisk in the flour and kosher salt until combined, then whisk in the pecans. Spread the batter evenly in the prepared skillet.
  • Transfer the skillet to the oven and bake until the brownies are slightly cracked on top and a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Transfer to a rack and let the brownies cool in the skillet.
  • As soon as the brownies come out of the oven, make the toffee topping: Combine the brown sugar, butter and corn syrup in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium to maintain a steady simmer and cook, without stirring, until the sugar is completely dissolved, about 2 minutes. Carefully pour in the heavy cream (it might boil up slightly) and simmer until thickened, 5 to 8 minutes. Remove from the heat and stir in the pecans. Let cool until thickened but still pourable, about 20 minutes.
  • Pour the topping on the brownies and let set, 1 hour. Sprinkle with flaky sea salt, if using. Serve with ice cream.

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

CRISP TOFFEE BARS



Crisp Toffee Bars image

The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. "You can caramelize a crust in cast iron in a way that would never happen in a sheet pan," she said. Make sure to bake the bars until very well browned across the top; that is the sign that the desired level of crisp chewiness has been achieved. The recipe calls for adding either nuts or chocolate to dough; you can add both if you like, but in that case use a larger cast-iron skillet (or use a plain old 9-by-13-inch baking pan).

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 1h

Yield About 2 dozen bars

Number Of Ingredients 6

2 sticks/225 grams unsalted butter, cold but not frozen, more for buttering the pan
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup/210 grams soft-packed dark brown sugar
2 cups/240 grams unbleached all-purpose flour
1 cup/100 grams slivered or sliced almonds (or walnut pieces), toasted, or 6 ounces/170 grams chocolate chips or small chunks

Steps:

  • Heat oven to 350 degrees. Place a rack in the middle and place a 10-inch cast-iron skillet on it.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for about a minute, until softened. Scrape down the bowl and the paddle.
  • With the mixer running at low speed, add salt and vanilla. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
  • With the mixer running at low speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
  • Remove the hot skillet from the oven and place a small lump of butter in it. As butter melts, brush it onto the bottom and sides of the pan until evenly coated.
  • Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
  • Transfer to oven and bake for 30 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that's a good sign.
  • Remove from the oven and let cool in the pan. If necessary, run a butter knife around the sides of the pan to loosen. Square off the circle shape of the pan by cutting the four rounded edges off; you will have an approximately 9-inch square. Cut the square into bars, squares or diamonds. (The rounded edges can be chopped or crumbled and used as an ice cream topping.)
  • Let the bars cool completely before removing from pan. Use a small spatula or butter knife to transfer them to paper towels to blot the buttery bottoms. Store in airtight container; they keep well for up to 1 week.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 12 grams, TransFat 0 grams

SKILLET TOFFEE



Skillet Toffee image

Make and share this Skillet Toffee recipe from Food.com.

Provided by MrsNestleroad

Categories     Candy

Time 30m

Yield 1-2 cups

Number Of Ingredients 5

1 cup butter
1 1/4 cups sugar
1 1/2 cups unblanched almonds
4 ounces semi-sweet chocolate baking squares
1/4 cup finely chopped almonds

Steps:

  • Melt butter in skillet over medium heat.
  • Stir in sugar until mixture is smooth, and keep stirring and cooking for about 10 minutes.
  • Add the unblanched almonds to the sugar/butter mixture, and continue stirring and cooking for 10 more minutes.
  • Pour candy mixture into an ungreased 13 x 9 inch pan.
  • Melt chocolate in top of double broiler (Or you can melt using a microwave).
  • Spread the melted chocolate evenly over toffee.
  • Before the chocolate hardens, sprinkle with chopped almonds.
  • Break into pieces when hardened.

Nutrition Facts : Calories 4580, Fat 345.7, SaturatedFat 146.5, Cholesterol 488.1, Sodium 2138.7, Carbohydrate 368.2, Fiber 35.2, Sugar 323.6, Protein 60

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