Chewy Nut Toffees Food

CHEWY TOFFEES

Steps:

• Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
• Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

CHEWY NUT TOFFEE

Steps:

• Coat a 9-by-13-by-1 1/2 inch baking pan with cooking spray; set aside.
• In a 2-quart saucepan, combine the cream and condensed milk; set aside.
• In a heavy 3-to 4-quart saucepan, combine corn syrup, water, sugar, and salt.
• Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes.
• Reduce heat to medium, cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes.
• Meanwhile, heat the cream mixture over low heat until it is warm- Do not boil.
• When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times.
• Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes.
• Stir in the bourbon or vanilla and the nuts.
• Immediately pour into the prepared pan and let sit uncovered at room temperature for 24 hours.
• Spray a large cutting board generously with vegetable-oil spray and unmold the toffee from the pan onto sprayed surface.
• Cut into pieces, and wrap each in cellophane or waxed paper.
• Store in an airtight container at room temperature for up to 1 month.
• The number of servings depend on how small toffee is cut.

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.

CHEWY NUT TOFFEES

Steps:

• Coat a 9-by-13-inch baking pan that is at least 1 1/2 inches deep with cooking spray. Set aside. In a 2-quart saucepan, combine the cream and condensed milk; set aside.
• In a heavy 3- to 4-quart saucepan, combine corn syrup, water, sugar, and salt. Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes. Using a pastry brush dipped in water, brush away any sugar crystals on sides of pan to prevent recrystallization.
• Stop stirring, reduce heat to medium, and bring to a boil. Cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes. Meanwhile, cook the cream mixture over low heat until it is just warm. Do not boil. When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times. Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes. Stir in the bourbon or vanilla and the nuts, if desired. Immediately pour into the prepared pan without scraping the pot. Let sit uncovered at room temperature for 24 hours without moving the pan.
• To cut, spray a large cutting board generously with vegetable-oil spray. Unmold the toffee from the pan onto sprayed surface. Cut into pieces, and wrap each in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month.

4-INGREDIENT CHOCOLATE NUT TOFFEE

Steps:

• Melt the butter over medium heat in a large saucepan. Stir in the sugar.
• Stir constantly until the toffee mixture turns a lovely caramel color. (You don't necessarily need a candy thermometer, but if you want to use one, the mixture is at around 280-300°F at this point).
• You can add the nuts now, or wait and sprinkle them on top of the chocolate.
• Carefully pour the hot toffee onto a large cookie sheet (a rimmed cookie sheet or you'll coat your counter with hot toffee) that's been lightly coated with cooking spray.
• After a few minutes, when the toffee begins to set up but is still hot, sprinkle the chocolate chips on top.
• Once melted, spread out the chocolate to evenly coat the toffee. If you didn't already mix in the nuts, sprinkle them on top of the still warm chocolate -- or mix the nuts in AND sprinkle them on top, knock yourself out.
• Once the toffee is completely cooled, you can break it up into bite size pieces.

RUSSIAN TOFFEE

Steps:

• Put milk, butter and sugar into a saucepan and bring to a boil.
• Stir constantly (to prevent sticking or burning) and cook gently until it becomes a caramel colour,it usually takes about 15 minutes.
• Pour into greased dish to set.
• When half cold, cut into pieces.
• Eat when completely cooled down.

TOFFEE NUTS

Steps:

• Place sugar and water In small pot over medium heat.
• Stir to dissolve sugar, bring to the boil.
• Cook 8 - 10 minutes or till dark golden.
• Remove from heat, carefully add butter and cream.
• Stir to combine.
• Add nuts and stir.
• Spoon immediately over a pound cake and serve.

BANANA NUT TOFFEE LATTE

Steps:

• Pour flavored syrups into a 12 oz cup.
• Add the hot fresh Espresso.
• Fill with HOT steamed/foamed milk.
• Stir once around lifting upwards to bring the syrups up.
• Drip a teaspoon of Banana flavored syrup on the foamy top.
• top with Hazelnut topping powder.

EASY CRUNCHY TOFFEE

Steps:

• Place the matzo crackers on a greased jellyroll pan, to cover the entire bottom.
• Bring butter and brown sugar to a boil, boil for three minutes. Pour the mixture over the crackers. Bake in preheated 350 degree oven for 15 minutes. Remove, sprinkle chocolate chips evenly over the top. Wait five minutes, then spread the melted chips over the crackers. Sprinkle toasted almonds over the crackers, chill. Break apart, and enjoy!
• You can adapt this with saltines, simply cover the pan with them. I have to say, I couldn't believe how good they were, and I'm not a sugary treat kind of girl!