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
TOFFEE NUTS
Make and share this Toffee Nuts recipe from Food.com.
Provided by katew
Categories Kid Friendly
Time 20m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place sugar and water In small pot over medium heat.
- Stir to dissolve sugar, bring to the boil.
- Cook 8 - 10 minutes or till dark golden.
- Remove from heat, carefully add butter and cream.
- Stir to combine.
- Add nuts and stir.
- Spoon immediately over a pound cake and serve.
TINA'S TOFFEE
Edelweiss Chocolates in Beverly Hills makes a delicious toffee, but when I want to make it at home, I turn to my aunt Tina's toffee recipe. Every holiday season my aunt Tina and my mom would make a giant batch, with aunt Tina in charge and my mom as a helper. Our house would be filled with sheet pans of cooling toffee, with aunts and friends chopping nuts and melting chocolate. It's the go-to Thomas family gift, and I can't imagine a Christmas without it.
Provided by Claire Thomas : Food Network
Categories dessert
Time 5h40m
Yield about 5 pounds
Number Of Ingredients 7
Steps:
- Grease 2 sheet pans with butter.
- Heat the butter, sugar, kosher salt and 1/4 cup water in a medium saucepan fitted with a candy thermometer over low heat, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. Cook until the mixture reaches 302 degrees F, 15 to 20 minutes. Turn off the heat and add the vanilla, stirring to incorporate. Be careful not to burn yourself or the mixture.
- Immediately pour the hot toffee into the 2 prepared baking sheets and smooth until evenly coated and 1/8 to 1/4 inch thick. Put the pans into the fridge to let the toffee cool (this will take several hours, or leave the toffee in overnight, uncovered).
- Once the toffee has cooled, carefully loosen the pieces (you can do this by hand or with a knife). If it cracks, it's not a big deal.
- Melt the chocolate over a double boiler, stirring to combine. Use a spatula to coat one side of the toffee with the chocolate, and then immediately top with a heavy sprinkle of the pecans and a sprinkling of flaked sea salt. This must be done immediately, because the cold toffee can cause the chocolate to harden before the pecans can stick. Put the toffee back in the fridge to cool the chocolate. Once it has hardened (it takes about an hour), flip and coat the other side with the chocolate, pecans and sea salt. You will probably have chocolate and pecans left over, which you can use for more toffee. Let the toffee cool in the fridge until hardened again.
- When the toffee is ready, crack it into irregular pieces with your hands. Bag them or stick them in a tin for your own enjoyment.
TOFFEE CHERRY BUTTER TARTS
Traditional Canadian butter tarts with a delicious twist - dried cherries replace the standard raisins, and the optional melted toffee bits provide a sweet, chewy topping.
Provided by Helen Adams
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
- Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
- Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
- Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 51.5 g, Cholesterol 59.5 mg, Fat 26.1 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 292 mg, Sugar 28 g
TOFFEE TILES RECIPE BY TASTY
Here's what you need: salted butter, light brown sugar, kosher salt, almonds, milk chocolate bar, pink sea salt, butter, liquid thermometer, parchment paper
Provided by Aza Simperson
Categories Bakery Goods
Yield 15 servings
Number Of Ingredients 9
Steps:
- Line the baking tray with parchment paper.
- In a saucepan, mix together the butter, sugar and salt. When the temperature reaches 260°F, remove from heat.
- Sprinkle the chopped almonds into the mixture and mix them in thoroughly.
- Pour the mixture into the baking tray.
- Put the baking tray into the freezer for 30-45 minutes.
- Melt the chocolate bar and mix it with salt, and melted butter until combined.
- Remove the toffee from the freezer and break it into chunks. Coat it in the melted chocolate mixture.
- Place the chocolate covered toffee pieces back onto the parchment-lined baking tray and keep in the freezer for 15 minutes.
- Remove the chocolate covered toffee from the freezer and plate. Enjoy with a glass of milk!
Nutrition Facts : Calories 119 calories, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 0 grams, Sugar 10 grams
TRIPLE-NUT TOFFEE
Perfect for a holiday gift, these chocolates go together fast, with melted chocolate blended with three kinds of nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread nuts in pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
- Meanwhile, in heavy 2-quart saucepan, cook sugars, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 20 to 25 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand.
- Stir in 1/2 cup of the nuts; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining nuts.
- Refrigerate about 30 minutes or until chocolate is firm. Break into pieces. Store in tightly covered container.
Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Piece, Sodium 40 mg, Sugar 7 g, TransFat 0 g
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