Aunt Normas Chocolate Nut Toffee Food

HOMETOWN TOFFEE

Steps:

• Preheat the oven to 375 degrees F.
• Tip the almonds, sunflower seeds and pumpkin seeds onto a baking sheet. Toast until they begin to color, 10 to 12 minutes. Allow to cool.
• Melt the chocolate in a glass bowl over a pan of simmering water (or in the microwave for 1 to 2 minutes) and stir until smooth and glossy. Set aside.
• Spray a 9-by-12-inch baking sheet with nonstick cooking spray.
• Add the granulated sugar, butter, brown sugar, kosher salt and 2 tablespoons of water to a heavy-bottomed saucepan fitted with a candy thermometer. Cook over medium-high heat, swirling the pan occasionally, until the thermometer registers 300 degrees F, 5 to 8 minutes. Remove from the heat and stir in the vanilla. Sprinkle in the baking soda and mix. Pour onto the prepared baking sheet and tip the baking sheet to spread the toffee evenly. Let it cool and set, about 6 minutes.
• Drizzle the melted chocolate over the toffee. Scatter the toasted nuts and seeds, raisins and mini chocolate candy over the melted chocolate and sprinkle with the sea salt. Let set for 2 hours, then break the toffee into shards.

AUNT ROSE'S FANTASTIC BUTTER TOFFEE

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

AUNT NORMA'S NUTCASE FRUITCAKE

Steps:

• To deep-fry fruitcake garnish: Heat 4 cups vegetable oil in a deep-fryer to about 375 degrees F. In a shallow dish, whisk 1 egg. Place the chopped nuts in another shallow dish. Dip the fruitcake cubes in egg and then roll in nuts. Put the fruitcake on a skewer or place in a small fry basket. Carefully place the fruitcake in the hot oil. Hold it under with a spider strainer to ensure even browning. It should turn golden in 1 to 2 minutes. Remove the fruitcake to paper towels and let drain. Allow the fruitcake to sit and cool for about 5 minutes. To make the cocktail: Combine the applejack brandy, hazelnut liqueur, black currant liqueur, cherry liqueur, cinnamon liqueur, grenadine, and cream in a Colins glass, fill with ice and stir. Garnish drink with a cherry and a cube of deep fried fruitcake on a cocktail pick.

DOUBLE-NUT ENGLISH TOFFEE

Steps:

• Butter a 15x10x1-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar and remaining butter. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in almonds. Immediately pour into prepared pan., Sprinkle with 1 cup chocolate chips; let stand until chips become glossy. Spread evenly over top. Sprinkle with 1 cup walnuts. Cover and refrigerate until set, about 1 hour., In a microwave, melt remaining chips; stir until smooth. Spread over toffee. Sprinkle with remaining walnuts. Cover and refrigerate until set, about 30 minutes. Break into 2-in. pieces. Store in an airtight container.

AUNT NORMA'S CHOCOLATE NUT TOFFEE

Steps:

• Spread nuts on bottom of a well-buttered 8X8 pan.
• Combine margarine and brown sugar in a heavy saucepan and bring to a full boil.
• Boil for 7 minutes, stirring constantly.
• Pour mixture over nuts, being sure to cover them all.
• Scatter chocolate chips over toffee.
• Cover until chips have softened, then spread evenly.
• Refrigerate until chocolate has set, turn out on a board and break into bite-sized pieces.

CHOCOLATE ALMOND TOFFEE

Steps:

• Spread oil on large rimmed baking sheet; set aside.
• In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
• Remove from heat.
• Whisk in cocoa; stir in almonds.
• Quickly spread as thinly as possible on prepared pan.
• Let cool completely.
• Break into pieces.
• Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).