Butter Toffee Food

BUTTER PECAN-TOFFEE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

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.

BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES

Steps:

• HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
• COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
• ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
• DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
• BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda.
• Cream together butter, sugar, brown sugar, and vanilla.
• Add eggs one at a time.
• Add toffee pieces to mixture.
• Mix creamed mixture and dry mixture together.
• Use rounded tablespoon to measure dough.
• Place dough at least 2 inches apart on baking sheet.
• Bake for 10 to 12 minutes.
• *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.

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.

BUTTER TOFFEE POPCORN

Steps:

• Preheat oven to 250 Degrees and butter a large rimmed baking sheet and set aside. Pop the popcorn in the microwave.
• Sift the bag of popcorn and remove as many unpopped kernels as possible and place the popped popcorn in a large bowl along with the peanuts. Set the popcorn and peanuts to the side to the side.
• Melt the 2 sticks of butter in a medium saucepan on medium heat, add the brown sugar, corn syrup, and salt and constantly stir as it begins to slightly boil. Allow boiling while constantly stirring for 3 minutes.
• Remove from heat and add the vanilla extract and baking soda. The baking soda will cause the caramel mixture to bubble up a little bit but keep stirring until it completely dissolves. Pour the toffee mixture over the popcorn and the peanuts using a rubber spatula, toss carefully until the popcorn mixture is covered.
• Place popcorn onto the prepared baking sheet or silpat silicon sheet and spread out evenly and bake for 1 hour.
• Once finished baking, allow to cool for 25 minutes, break apart, and store in an airtight container or serve!

JIM BAILEY

Steps:

• 1 Spray an 8-inch square pan with nonstick cooking spray lightly. Sprinkle 1 cup crushed shredded wheat in the bottom of the pan, shaking to evenly distribute; set aside. 2 Place the brown sugar and butter in a medium saucepan over high heat. 3 When butter has melted, reduce heat to medium, stir well and let boil for 8 minutes. 4 You will notice the mixture will form large bubbles while vigorously boiling and start changing color as well. 5 At the 6 minute mark, or so, you will notice the toffee still boiling but it will resemble lava, the top bubbling but the remainder of the liquid remaining still as it is thickening. 6 Stir well (with a wooden spoon if you have one). Immediately pour toffee evenly into prepared pan, scraping sides to get all of it. 7 Sprinkle chocolate chips over the toffee, then the remainder of the crushed shredded wheat. Lift pan up a couple inches and gently drop on the counter to even out. 8 Loosely cover with a baking pan so chocolate chips melt and allow to cool for 15 minutes. 9 Remove baking pan, cut into desired­sized pieces and completely cool in the refrigerator, about 1 hour. 10 Remove, invert on a platter and break apart to immediately enjoy. 11 *I used maple­brown sugar flavored shredded wheat and it was absolutely perfect. Use plain or your favorite flavor or brand you desire.

BROWN BUTTER TOFFEE COOKIES

Steps:

• Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool about 10 minutes so the sugars don't melt when mixed into it.
• Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
• Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.
• Pour dry ingredients into bowl and stir until no streaks of flour remain.
• Stir in toffee bits.
• Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.

BUTTER TOFFEE CRACKERS

Steps:

• Line a large lipped cookie sheet with foil.
• Place crackers end to end on cookie sheet.
• Combine other ingredients (except nuts) in saucepan and bring to a boil.
• Boil for 2 minutes.
• Pour over crackers.
• Sprinkle with chopped nuts.
• Bake at 350 degrees for 12-14 minutes.
• When cool, break apart.

BUTTERCRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

EASY BUTTER TOFFEE

Steps:

• Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water.
• Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar.
• Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool!
• Top with melted chocolate (and more almonds if you wish) and let cool some more.
• Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!) Enjoy!

BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda. Cream together butter, sugar, and vanilla. Add eggs one at a time. Add toffee pieces to mixture. Mix creamed mixture and dry mixture together. Use rounded tablespoon to measure dough. Place dough at least 2 inches apart on baking sheet. Bake for 10 to 12 minutes.

BUTTER TOFFEE COOKIES

Steps:

• In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda.
• Add the egg and beat until fluffy.
• Add the flour and stir until well-blended.
• Stir in bits and/or chips, and the nuts, if you're using them.
• Drop the dough by generous tablespoonfuls onto ungreased or parchment-lined baking sheets (our tablespoon cookie scoop, works well here), leaving about 2 inches between cookies.
• Bake the cookies in a preheated 375°F oven for 10 to 12 minutes; 10 minutes will give you chewier cookies, 12 minutes crisper.
• Note: For chewy,"bendable" cookies, remove them from the oven while they still look"under-cooked" in the center; for crisp, crunchy cookies, bake until evenly golden brown.
• Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.

BUTTERCRUNCH TOFFEE

Steps:

• In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
• After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
• Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.

TRADITIONAL ENGLISH TOFFEE

Steps:

• Melt butter in a heavy based sauce pan over a gentle heat.
• Once melted add all other ingredients and stir while dissolving all together and bring to a boil.
• Turn the heat down to a simmer and keep stirring until the molten lava like mixture turns a darker golden brown. Test your toffee by dropping some in a glass of iced water - You'll know it's ready if it sets when it hits the water. Once you're happy with the toffee, pour out the mixture in to a greased baking tray and leave to cool