CHOCOLATE-COVERED BUTTER TOFFEE
This toffee has been a Christmas favorite in our family for over 30 years now. My interest in cooking also reaches back far-to the preparation of those big threshing-day and family dinners when I was growing up in Iowa.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.
Nutrition Facts :
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
CHOCOLATE BUTTER TOFFEE WITH MIXED NUTS
Make and share this Chocolate Butter Toffee With Mixed Nuts recipe from Food.com.
Provided by MARIA MAC
Categories Candy
Time 35m
Yield 60 pieces
Number Of Ingredients 10
Steps:
- Butter 13x9-inch pan; line with parchment or waxed paper. Butter paper.
- Sprinkle 3/4 cup milk chocolate chips, 3/4 cup semi-sweet chocolate chips, 2 tablespoons almonds, 2 tablespoons pecans and 2 tablespoons walnuts over parchment paper; set aside.
- Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook
- over medium heat, stirring constantly, until mixture comes to a full boil (10
- to 12 minutes). Continue boiling, stirring often, until candy thermometer
- reaches 305°F or small amount of mixture dropped into ice water forms a
- hard brittle strand (20 to 25 minutes).
- Remove from heat; stir in vanilla.
- Pour mixture into prepared pan.Immediately sprinkle with remaining almonds, pecans and walnuts; swirl into toffee with knife. Sprinkle remaining milk chocolate chips and semi-sweet chocolate chips evenly over toffee, pressing gently into toffee.
- Cool completely. Break into pieces.
Nutrition Facts : Calories 114.1, Fat 8.6, SaturatedFat 4.8, Cholesterol 16.4, Sodium 42.6, Carbohydrate 10, Fiber 0.4, Sugar 9.4, Protein 0.5
BUTTERCRUNCH TOFFEE
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 pound.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE NUT TOFFEE BARS
Make and share this Chocolate Nut Toffee Bars recipe from Food.com.
Provided by Doglover61aka Earnh
Categories Dessert
Time 1h
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Reserve 2 tablespoons butter. In large mixer bowl, beat remaining butter and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, pressed into greased 13"x9" pan. Bake 15 minutes.
- Meanwhile, in medium saucepan, combine reserved butter and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars. Store covered at room temperature.
Nutrition Facts : Calories 220, Fat 12.9, SaturatedFat 7.2, Cholesterol 26, Sodium 95.6, Carbohydrate 24.8, Fiber 1.1, Sugar 17.9, Protein 3.1
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LAYERED CHOCOLATE NUT TOFFEE - KITCHEN DIVAS
From kitchendivas.com
Cuisine AmericanTotal Time 2 hrs 25 minsCategory DessertCalories 169 per serving
- Prepare a rimmed baking sheet with a silicone mat, tin foil or parchment paper and set aside. Try and make sure your baking sheet or area you are pouring onto is about 9x11 inches or the equivalent.
- Get out all of your decorations and have them ready to add on top of your chocolate once your chocolate is melted and hasn't hardened yet. The chocolate will cool off fast and you need to be ready!
- In a non stick skillet or heavy bottomed saucepan, heat butter, sugar, and salt over medium heat, stirring frequently or constantly, for at least 10 minutes. Just preparing you for what lies ahead!
MIXED-NUT SPICED TOFFEE RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (5)Servings 2
- Butter a small rimmed baking sheet. Melt 1¼ cups butter in a heavy medium saucepan over low heat. Add next 6 ingredients; stir until sugars dissolve. Attach a clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290°, stirring slowly but constantly and scraping bottom of pan with a wooden spatula, 20–25 minutes. Remove pan from heat. Mix in 1½ cups nuts. Immediately pour candy onto sheet. Spread toffee to ¼" thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with ½ cup nuts. Chill 1 hour. Break toffee into pieces.
- Do Ahead: Toffee can be made 2 weeks ahead. Chill in an airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.
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