Toffee Brittle Recipes

TOFFEE-STYLE BRITTLE

Steps:

• Have ready a 10×15-inch rimmed baking sheet. If the sheet is not nonstick, lightly coat it with oil.
• Combine the sugar, corn syrup, butter, and 2/3 cup water in a heavy-duty 4-quart saucepan. Stir until all of the sugar is wet. Clip a candy thermometer onto the pan and cook the mixture over medium-high heat without stirring (it will be foamy) until it registers 310°F and is tan around the edges, 12 to 16 minutes.
• Remove from the heat and quickly remove the thermometer. Whisk in the baking soda (it will be foamy), and then the salt. Whisk in most of the seeds or nuts or all of the spice of your choice. Pour the mixture onto the baking sheet and tilt the sheet to spread it evenly. Sprinkle any remaining nuts or seeds on top. Cool completely on the baking sheet on a rack at room temperature, about 1-1/2 hours.
• Invert the brittle onto a large cutting board. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.

4 INGREDIENT TOFFEE

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.

BUTTER TOFFEE BRITTLE RECIPE - (4.4/5)

Steps:

• Boil the butter, sugar, and corn syrup until it reaches 300°F on a candy thermometer. Carefully stir in most of the crush cashews. Save a small amount to sprinkle on top of the chocolate. Pour into a sheet pan lined with aluminum foil and greased with butter. Place another piece of aluminum foil greased with butter on top. Use a rolling pin to gently roll the candy to be even thickness in the pan. Do this while the mixture is still hot. Let the mixture cool. Melt the chocolate and frost the brittle with the melted chocolate and sprinkle the chocolate with the crushed cashews. Break into pieces when the brittle is cool and firm.

BEST TOFFEE EVER - SUPER EASY

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.

SALTINE TOFFEE BARK

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

MATZO TOFFEE BRITTLE

Steps:

• Line a 15x10 inch jelly-roll pan with nonstick aluminum foil.
• Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.
• Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes.
• Carefully pour mixture evenly over matzos in pan, and spread over matzos.
• Bake at 350 for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes). Carefully remove pan from oven to a wire rack. (Mixture will still be bubbly). Let stand 1 minute at room temperature or until no longer bubbly.
• Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes.
• Place pan in refrigerator, chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.
• (Makes about 20 pieces or 1 1/2 pounds).

TOFFEE CRUNCH COOKIE BRITTLE

Steps:

• position a rack in the middle of the oven.
• preheat the oven to 350*.line a baking sheet with parchment paper.
• in a medium bowl, stir the flour, baking soda, and salt together.set aside.
• in a large bowl, whisk the melted butter, granulated sugar,brown sugar, and vanilla till smooth -- about 30 seconds.
• use a large spoon to stir in the flour mixture.the dough should look smooth.
• stir in the crushed toffee and walnuts. the dough will look crumbly.
• leaving a 1-1 1/2 " border empty on all sides.spoon the dough onto prepared baking sheets.
• press the dough into a rectangle that measures about 13x9" and is about 1/2" thick -- then use the palms of your hands to make it into an even layer.
• bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes.
• let the cookie brittle cool on the baking sheet for 10 minutes, then use a large metal spatula to transfer the cookies onto a wire rack to cool.
• don't worry if the cookie breaks, it will be broken into pieces when cool.the cookie will become crisp as it cools.
• break the cooled cookie into 4-5" pieces.
• the cookies can be stored in a tightly covered container at room temperature for up to 4 days.