Cappuccino Walnut Toffee Food

CAPPUCCINO WALNUT TOFFEE

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.

BISQUICK TOFFEE-WALNUT COFFEE CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease pan, 8 x 8 x 2 inch.
• Mix baking mix, sugar, sour cream, butter, vanilla and egg in large bowl. Beat vigorously 30 seconds. Stir in almond brickle chips and walnuts. Spread mixture in pan.
• Bake about 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes.
• Drizzle with your favorite vanilla glaze. Serve warm.

ENGLISH TOFFEE CAPPUCCINO MIX

Steps:

• Combine coffee granules, brown sugar, pudding mix and toffee in Vitamix or food processor. Grind to a fine powder. Mix well with remaining ingredients.
• Place 2 heaping tablespoons of mix in a mug. Add 8 oz. hot water. Stir well.

COFFEE AND WALNUT CUPCAKES

Steps:

• Preheat oven to 190°C/375°F (gas 5).
• Line a 12-hole muffin tin with paper cases.
• To make the cupcakes, tip the flour and walnuts into the bowl of a food processor and process until the nuts are finely ground.
• Beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. Tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. Beat the mixture until smooth.
• Divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
• To make the frosting, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. Add the butter to the bowl and beat until smooth, then gradually beat in the confectioner's sugar. Spread the frosting over the top of the cupcakes and place a walnut half on top of each cupcake. Dust with a little confectioner's sugar before serving.

CHRISTMAS WALNUT TOFFEE

Steps:

• Butter a 9 inch square baking dishand set aside.
• Melt butter in a large heavy saucepan over medium heat.
• Stir in sugar, corn syrup and water until smooth.
• Heat to 290°F (145°C) using a candy thermometer.
• Stir in 1 cup walnuts and cook 3 more minutes stirring constantly.
• Pour into prepared pan and allow to cool.
• Remove from pan and place on waxed paper.
• Melt chocolate chips in double boiler 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 the remaining nuts.
• Allow to cool until set, then repeat with the other side.
• Break into bite size pieces when set.

WALNUT TOFFEE

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.