Christmas Butter Toffee Food

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.

CHRISTMAS ALMOND TOFFEE

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from heat; stir in vanilla., Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour., In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand 1 hour. Break into bite-size pieces. Store in an airtight container.

CHRISTMAS CRACK RECIPE (SALTINE TOFFEE)

Steps:

• Line a jelly roll pan (10 x 15 inches) with nonstick foil (or heavy duty foil and and coat with cooking spray). You can also use a silicone baking mat.
• Preheat the oven to 350°F.
• Place the crackers in a single layer on the jelly roll pan. You may have a little space left over - that is perfectly fine.
• Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.
• Bring to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
• Remove from heat and stir in vanilla extract and salt.
• Pour caramel mixture over the top of the saltines and spread evenly over the crackers.
• Bake for 5 minutes in the preheat oven. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300°F-310°F degrees.)
• Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.
• Remove foil and use an offset spatula to gently spread melted chocolate.
• Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
• Carefully peel away the foil from the bottom of the toffee and then use your hands to "crack" it or use a knife to cut into pieces.
• Store in an airtight container in the refrigerator for up to 1 week.

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!

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.

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.

CHRISTMAS CRACK RECIPE

Steps:

• Preheat oven to 400 degrees. Line a 9x13 baking dish with parchment paper, carefully folding the edges so you can easily lay the crackers flat.
• Line baking dish with crackers. If using Ritz, the circles won't line up perfectly, so break a few into halves and do a second layer to cover holes. It doesn't need to look pretty.
• In a medium saucepan, heat butter and brown sugar over medium heat, stirring frequently until fully combined and smooth. Allow it to reach 285 degrees using a candy thermometer and then let is stay at this heat for 3-4 minutes.
• Remove from heat and whisk in vanilla. Mixture will spit a little, this is normal. Pour over crackers while hot. It will start to set immediately.
• Bake for 8 minutes. Remove and turn off oven.
• Sprinkle top with chocolate chips, then return to the warm oven (oven is off, but warm). Allow to sit in warm oven for 1-2 minutes or until chocolate starts to glisten slightly. Using an offset spatula to smooth it out.
• Using an offset spatula to smooth it out.
• Remove, sprinkle with fleur de sel, and allow to cool slightly before putting the fridge to set. This will take several hours before toffee is easily cut.
• Remove parchment paper and cut into squares.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

CHRISTMAS SALTINE TOFFEE COOKIES

Steps:

• Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
• Add butter and brown sugar to a medium saucepan on medium high and cook and stir for 2 minutes or until sugar is dissolved and bubbling.
• Add the crackers to a large bowl and toss with brown sugar mixture, then add to lined muffin tin (do this quickly).
• Bake for 8-10 minutes.
• Top with mini chocolate chips and sprinkles.
• Refrigerate for 15 minutes or until fully cooled.

CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
• For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
• For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
• Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.

CHRISTMAS BARK

Steps:

• Preheat oven to 400°F. Line a 13x18 rimmed baking sheet with foil and spray it with nonstick spray. Lay the graham cracker sheets in a single layer, side by side in the pan, breaking pieces as needed to fill the pan.
• Place butter and brown sugar in a medium saucepan. Bring the mixture to a boil, and boil for 3 minutes, stirring occasionally. Carefully pour over the graham crackers. Use a rubber spatula to evenly spread the mixture over the graham crackers.
• Place the pan in the oven for 4 minutes. Remove from the oven and pour the melted peanut butter on top (if using). Use a rubber spatula to evenly spread the peanut butter. Sprinkle with chocolate chips and place back in the oven for 1 additional minute, to melt the chocolate (the chocolate might still be in the shape of the "chips", but it should be soft enough to spread). Remove from the oven and use an offset spatula to evenly spread the melted chocolate. Allow to cool just slightly, then sprinkle the top with M&M'S and sprinkles.
• Cool to room temperature, then transfer to the refrigerator to firm up completely. Once chilled, break the toffee into irregular pieces. Store in the refrigerator.

GRANDMA'S FAMOUS CHRISTMAS ALMOND BUTTER TOFFEE

Steps:

• Melt butter in a heavy 4 quart saucepan. Add sugar syrup and water.
• Cook mixture, stirring often to hard crack stage (300F on a candy thermometer and medium golden brown)
• Watch carefully after syrup reaches 230F - do not over cook - it will scorch! - do not under cook - it will not be brittle. Test in cold water - it will be of brittle texture.
• Quickly stir in the sliced toasted almonds. Turn out on large ungreased cookie sheet or jelly roll pan.
• Melt chocolate in double boiler over hot water.
• After candy sets, spread with melted chocolate.
• Sprinkle finely chopped almonds over soft chocolate.
• Chill entire candy; then break into sizable pieces.