Walnut Toffee Crunchies Recipes

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CHRISTMAS WALNUT TOFFEE



Christmas Walnut Toffee image

Delicious, bite size candy that is easy to make, and also makes a great gift. A toffee slab is coated with chocolate and walnuts, then broken into pieces.

Provided by John J. Pacheco

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter
1 cup white sugar
1 tablespoon corn syrup
3 tablespoons water
1 ½ cups chopped walnuts, divided
1 (6 ounce) package chocolate chips

Steps:

  • Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer.
  • When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.
  • Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 13.8 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 6.5 g, Sodium 56 mg, Sugar 12.5 g

CRUNCHY TOFFEE BUCKEYES



Crunchy Toffee Buckeyes image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h30m

Yield 32 buckeyes

Number Of Ingredients 6

1 cup peanut butter
1 teaspoon vanilla extract
Pinch kosher salt
1 cup confectioners' sugar
3/4 cup chopped toffee candy bars, such as Heath (3 bars)
12 ounces semisweet chocolate, chopped

Steps:

  • Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
  • Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
  • Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.

COFFEE WALNUT TOFFEE



Coffee Walnut Toffee image

Make and share this Coffee Walnut Toffee recipe from Food.com.

Provided by Steve P.

Categories     Candy

Time 1h20m

Yield 2 Pounds, 8-12 serving(s)

Number Of Ingredients 11

1 1/4 cups unsalted butter
1 cup sugar
1/3 cup golden brown sugar
1/3 cup water
1 tablespoon dark unsulphured molasses
2 teaspoons instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups walnuts, toasted,coarsely chopped
4 1/2 ounces imported bittersweet chocolate, finely chopped (not Unsweetened)
4 1/2 ounces imported white chocolate, finely chopped (such as Lindt)

Steps:

  • Butter small cookie sheet.
  • Melt butter in heavy 2-1/2-quart saucepan overlow heat.
  • Add both sugars, water, molasses, espresso, cinnamon and salt;stir until sugar dissolves.
  • Attach clip-on candy thermometer to pan.
  • Increase heat to medium; cook until thermometer registers 290~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes.
  • Remove pan from heat.
  • Mix in 1-1/2 cups nuts.
  • Immediately pour mixture onto prepared sheet; do not scrap pan.
  • Tilt sheet so that toffee spreads to 1/4-inch thickness.
  • Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates.
  • Let stand 1 minute.
  • Using back of spoon, swirl chocolates to spread slightly.
  • Shake sheet to form even chocolate layer.
  • Using tip of knife, swirl chocolates to create marble pattern.
  • Sprinkle with remaining 1/2 cup nuts.
  • Refrigerate until toffee is firm, about 1 hour.
  • Break toffee into pieces.
  • (Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature.
  • If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.

Nutrition Facts : Calories 3633.6, Fat 203.9, SaturatedFat 113, Cholesterol 95.7, Sodium 112.4, Carbohydrate 425.2, Fiber 40.5, Sugar 347.7, Protein 31.1

BUTTERY WALNUT TOFFEE



Buttery Walnut Toffee image

I've been making this tasty toffee for more than 15 years, and everyone raves about it. Folks often think I bought it at a gourmet candy store!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 pounds.

Number Of Ingredients 7

1 tablespoon plus 1 cup butter, softened, divided
1 cup whole unblanched almonds, coarsely chopped
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup milk chocolate chips, melted
1/2 cup chopped walnuts

Steps:

  • Line an 11x7-in. pan with foil and grease the foil with 1 tablespoon butter. Arrange almonds evenly in pan; set aside. , In a heavy saucepan, combine the sugar, salt and remaining butter. Bring to a boil, stirring constantly. Cook and stir until mixture is caramel-colored and a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over almonds. Cool completely., Spread melted chocolate over toffee; sprinkle with walnuts. Let stand until set. Break into pieces. Store in an airtight container.

Nutrition Facts :

CAPPUCCINO WALNUT TOFFEE



Cappuccino Walnut Toffee image

Treat family and friends to homemade toffee with this easy candy recipe. Chocolate, coffee and walnuts make a winning combination in a dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 30

Number Of Ingredients 11

2 cups chopped walnuts
1 1/4 cups butter
1 cup granulated sugar
1/3 cup packed light brown sugar
1 tablespoon full-flavor (dark) molasses
2 teaspoons instant espresso coffee powder or granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
1 cup milk chocolate chips
1 cup white vanilla baking chips

Steps:

  • To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
  • Butter 15x10-inch pan. In heavy 3 1/2-quart saucepan, melt 1 1/4 cups butter over medium heat. Stir in granulated sugar, brown sugar, molasses, coffee powder, cinnamon, salt and water. Cook, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into threads that are hard but pliable.
  • Remove from heat; stir in toasted walnuts. Quickly pour mixture into pan and spread in even layer. Immediately sprinkle chocolate and vanilla chips over top; let stand 5 minutes. Swirl melted chips using offset spatula.
  • Cover; refrigerate until firm, about 1 hour. Break toffee into pieces. Store tightly covered in refrigerator up to 7 days. Serve cold or room temperature.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 100 mg

HAZELNUT TOFFEE CRUNCH



Hazelnut Toffee Crunch image

This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!

Provided by LBUTTON

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 20m

Yield 32

Number Of Ingredients 5

1 ½ cups milk chocolate chips
½ cup white sugar
½ cup butter (no substitutes)
1 ½ cups chopped hazelnuts
2 tablespoons light corn syrup

Steps:

  • Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
  • Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
  • In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 9.9 g, Cholesterol 10.3 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 34.3 mg, Sugar 7.9 g

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