DOUBLE-NUT ENGLISH TOFFEE
You'll have plenty of goodies on hand when you make this nut-packed candy. Unlike some versions, this toffee isn't too hard and is easy to eat.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 pounds.
Number Of Ingredients 5
Steps:
- Butter a 15x10x1-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar and remaining butter. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in almonds. Immediately pour into prepared pan., Sprinkle with 1 cup chocolate chips; let stand until chips become glossy. Spread evenly over top. Sprinkle with 1 cup walnuts. Cover and refrigerate until set, about 1 hour., In a microwave, melt remaining chips; stir until smooth. Spread over toffee. Sprinkle with remaining walnuts. Cover and refrigerate until set, about 30 minutes. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts :
DOUBLE NUT BAKLAVA
It may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. -Kari Kelley, Plains, Montana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan. , Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with butter. Brush top sheet of phyllo with butter. , Using a sharp knife, cut into diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack., In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight.
Nutrition Facts : Calories 174 calories, Fat 10g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE NUT TORTE
Steps:
- Place nuts in a food processor and grind until finely ground.
- In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
- In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
- Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
- To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
- Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
- TIP: PAN ROASTING ALMONDS
- Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.
TRIPLE NUT CANDY
I found this in the new TOH. This sounds so easy and tasty! Let me know how it is. Cooking time does not include chilling time.
Provided by children from A to Z
Categories Candy
Time 1h5m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Place the walnuts, pecans and brazil nuts in a single layer on a baking sheet.
- Bake at 350 for 4-8 minute or until toasted and golden brown, stirring once.
- Cool on a wire rack.
- Line an 8-inch square pan with foil; grease the foil with butter and set aside.
- In a heavy saucepan, combine sugar, cream and corn syrup.
- Bring to a boil over medium heat, stirring constantly.
- Stir in toasted nuts.
- Cook, without stirring, until a candy thermometer reads 238 degrees (soft ball stage).
- Remove from heat.
- Stir with a wooden spoon until creamy and thickened.
- Quickly spread into prepared pan; cool.
- Cover; refrigerate for 8 hours or overnight.
- Using foil, lift candy out of pan; discard foil.
- Cut candy into squares.
- Stor in an airtight container in refrigerator.
Nutrition Facts : Calories 2432.9, Fat 166.4, SaturatedFat 45.9, Cholesterol 168.1, Sodium 114.8, Carbohydrate 242.2, Fiber 13.9, Sugar 177.9, Protein 25.9
DOUBLE NUT CANDY
Make and share this Double Nut Candy recipe from Food.com.
Provided by fowler32
Categories Candy
Time 1h5m
Yield 2 pounds, 64 serving(s)
Number Of Ingredients 6
Steps:
- Place the walnuts and almonds in a single layer on a baking sheet. Bake at 350 degrees for 4-8 minutes or until toasted and golden brown, stirring once. Let cool. Line an 8 inch square pan with foil; grease the foil with butter and set aside.
- In a heavy saucepan, combine sugar, cream, and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in toasted nuts. Cook, without stirring, until a candy thermometer reads 238 degrees (soft ball stage). Remove from heat. Stir with a wooden spoon until creamt and thickened. Quickly spread into prepared pan; cool. Cover; refrigerate for 8 hours or overnight. Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 60.7, Fat 3.5, SaturatedFat 1.1, Cholesterol 5.2, Sodium 3.5, Carbohydrate 7.4, Fiber 0.3, Sugar 5.5, Protein 0.7
DOUBLE-NUT MAPLE BARS
Steps:
- Make crust:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine flour, sugar and salt in processor and blend. Add butter and process until mixture resembles coarse meal. Combine egg yolk and milk in small bowl. Drizzle egg mixture into processor; process using on/off turns just until dough clumps together but is still dry. Transfer dough crumbs to prepared pan. Press crumbs onto bottom and halfway up sides of pan. Bake until crust is set and pale golden, about 25 minutes. Transfer crust to rack and cool.
- Make filling:
- Combine maple syrup, sugar, cream and butter in heavy medium saucepan. Bring mixture to boil. Boil 2 minutes. Remove from heat and stir in nuts and vanilla.
- Pour filling over crust, spreading nuts evenly bake until filling bubbles all over, about 8 minutes. Transfer to rack and cool completely. Cut into bars and serve at room temperature. (Can be prepared 1 day ahead. Store cookies between sheets of wax paper in airtight container at room temperature.)
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