TOFFEE ALMOND SANDIES
These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! -Alice Kahnk, Kennard, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 12 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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
CHOCOLATE-COVERED ALMOND TOFFEE BARS
Provided by Food Network
Categories dessert
Time 3h25m
Yield 1 (2-pound) block, 10 by 13 inches
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat oven to 375 degrees F.
- Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
- Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
- Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
- Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
- While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
- When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
- Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.
ALMOND TOFFEE SQUARES
A buttery brown sugar crust lends a toffee flavor to these decadent bars. A topping of chocolate, toasted coconut and almonds provides the perfect finish.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 32 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour and salt; mix well. Press firmly onto bottom of greased 13x9-inch baking pan.
- Bake 30 min. or until edges are golden brown. Remove from oven. Immediately sprinkle with chocolate. Cover with aluminum foil; let stand 5 min. or until chocolate is softened.
- Spread chocolate evenly over crust; sprinkle with coconut and almonds. Cool slightly. Cut into 32 squares. Cool completely.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHEWY TOFFEE ALMOND BARS
Make and share this Chewy Toffee Almond Bars recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 1h
Yield 36 bars, 36 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F
- Grease sides of 13x9x2-inch baking pan.
- Beat butter and sugar until fluffy.
- Gradually add flour, beating until well blended.
- Press dough evenly into prepared pan.
- Bake 15 to 20 minutes or until edges are lightly browned.
- Meanwhile, combine toffee bits and corn syrup in medium saucepan.
- Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
- Stir in 1/2 cup almonds and 1/2 cup coconut.
- Spread toffee mixture to within 1/4-inch of edges of crust.
- Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
- Bake an additional 15 minutes or until bubbly.
- Cool completely in pan on wire rack.
- Cut into bars.
TOFFEE ALMOND TREATS
had to make a square to take to a baby shower this afternoon and needed a quick one (it was 12:30 & the shower was at 2:00) so i opened my community cookbook and thought i'd give this one a try, it was a success everyone loved it and the couple pieces i managed to save for my husband he loved.
Provided by hotmomma Temple
Categories Dessert
Time 33m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- combine all ingred's, mixing well until crumbly.
- Press firmly into 9 by 13 pan.
- Bake 10 mins at 350 degrees F.
- Topping:.
- combine syrup, sugar, butter and milk in med.
- saucepan.
- Cook and stir over med.
- heat until mixture boils, about 3 minutes Remove from heat and add nuts and vanilla.
- Pour over crust, spread evenly.
- Bake at 350 degrees F for 15 minutes Watch this closely, in my oven it actually only took about 12 minutes Cut when cool and store in fridge.
- Servings it yielded is just a guess, it depends how big your squares are and i never counted.
TOFFEE-ALMOND COOKIE SLICES
"Make the season special for family and friends with these crispy coffee-dunkers," suggests Julie Plummer in Syesville, Maryland. "Simply bake up a batch, wrap several slices in bright cellophane and add holiday stickers and curly ribbons for last-minute gifts."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, mix sugar cookie mix, flour, butter and egg to form a stiff dough. Stir in almonds, chocolate chips and toffee bits., Divide dough in half. On an ungreased baking sheet, shape each portion into a 10x2-1/2-in. rectangle. Bake 25-30 minutes or until light brown. Cool on pans on wire racks 10 minutes., Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 15 slices. Place on baking sheets, cut sides down., Bake 8-10 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 87mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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- Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.
- Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
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