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
HAZELNUT TOFFEE CRUNCH
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
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
CONTEST-WINNING HAZELNUT TOFFEE
This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-3/4 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.
Nutrition Facts : Calories 229 calories, Fat 16g fat (9g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
BUTTERY WALNUT TOFFEE
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
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 :
WALNUT BUTTER CRUNCH - ANNETTES
Member's Choice! This walnut toffee tastes like it came from an old-fashioned candy store. If you follow the steps, you'll have a delicious homemade candy treat. The toffee is buttery, crunchy, and has the perfect sweetness that's complemented by a layer of semi-sweet chocolate. It doesn't take that long to prepare and would make...
Provided by Annette W.
Categories Other Snacks
Number Of Ingredients 6
Steps:
- 1. Line 9x13 cookie sheet with 1 1/2 cups of walnuts that have been chopped in a nut chopper or food processor. Don't over chop them but you want them smaller than they come in the bags marked "chopped" walnuts.
- 2. Melt butter over low heat.
- 3. Add sugar and stir until sugar dissolves.
- 4. Add water and light corn syrup. Cook over low heat to 290°F crackling stage. Stirring occasionally making sure not to burn the bottom.
- 5. Keep candy thermometer in pot and MAKE SURE you cook to EXACTLY 290° (be patient, this takes time since you're cooking on low).
- 6. Pour filling over walnuts evenly.
- 7. Sprinkle with chocolate chips.
- 8. Use a butter knife to spread the chocolate evenly over filling as it melts.
- 9. Sprinkle with remaining 1/2 cup black walnuts.
- 10. Let stand to cool before breaking. Once cool, stick butter knife pointed side down and push through candy and break into different sized pieces. ENJOY!
BUTTERSCOTCH PIE WITH WALNUT-BACON TOFFEE
This recipe started as an experiment in making bacon toffee, but by the time I was done I had this sweet and savory butterscotch pie. -Juliann Stoddart, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings plus 1 pound toffee.
Number Of Ingredients 22
Steps:
- For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use., On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat., Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth., Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.
Nutrition Facts : Calories 902 calories, Fat 63g fat (32g saturated fat), Cholesterol 177mg cholesterol, Sodium 440mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 9g protein.
WALNUT TOFFEE
Make and share this Walnut Toffee recipe from Food.com.
Provided by Mercy
Categories Candy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 9" square pan.
- Melt the butter in two-quart saucepan.
- Stir in the sugar gradually.
- Add the syrup and water; cook over moderate heat, stirring occasionally to 290°F on a candy thermometer or until a little of mixture becomes very brittle in cold water.
- Add 1 cup nuts.
- Cook 3 minutes, stirring constantly.
- Pour in buttered pan.
- When cold, remove from pan.
- Coat 1 side of toffee with the melted chocolate and then sprinkle with chopped walnuts.
- Flip out on to waxed paper.
- Break into bite size pieces by dropping on hard surface.
Nutrition Facts : Calories 374.1, Fat 28.6, SaturatedFat 12.8, Cholesterol 41.1, Sodium 110.9, Carbohydrate 29.4, Fiber 1.9, Sugar 25, Protein 3
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Bertha C.
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 6
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.
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ENGLISH WALNUT TOFFEE • THE VIEW FROM GREAT ISLAND
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3.2/5 (59)Category DessertCuisine AmericanEstimated Reading Time 7 mins
- Line a square 9x9 baking pan with foil, leaving the ends overlapping the edges so you can lift the toffee out when it has set for easier cutting.
- Put the butter, sugar, corn syrup and water in a heavy saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
- Gently boil the mixture, stirring constantly, until it darkens in color and reaches 300F on a candy thermometer.
- Remove from the heat and stir in the chopped walnuts. Pour the hot candy into the prepared pan, smoothing out with a spatula. Be very careful as this is very hot.
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