English Toffee Crescents Food

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

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.

TRADITIONAL ENGLISH TOFFEE

Steps:

• Gather the ingredients. Preheat oven to 325 F.
• Toast the nuts by spreading them on a cookie sheet and placing them in the preheated oven for approximately 10 minutes. Stir them every 3 to 4 minutes, and remove them once they darken and become fragrant. Let the nuts cool to room temperature.
• Chop the toasted nuts finely with a knife or food processor .
• Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
• Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
• Continue to cook the candy, stirring frequently, until it reaches 300 F, and begins to caramelize-about 20 to 30 minutes. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures.
• Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.
• Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.
• To dip the toffee in chocolate, begin by melting the chocolate . Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.
• Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts.
• Place the toffee in the refrigerator to set the chocolate, about 20 minutes. Once set, toffee can be served immediately.

CLASSIC ENGLISH TOFFEE RECIPE

Steps:

• Line a medium baking sheet with parchment paper and set aside.
• In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla, and salt.
• Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns dark amber, 15 - 20 minutes or 285ºF on a candy thermometer. Note: if your toffee is still pale at this temperature then continue to simmer until you reach the color in the video.
• Pour toffee mixture into the prepared baking sheet and set aside to harden for 20 minutes.
• Gently melt the chocolate and using a spatula spread it thinly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate.
• Refrigerate to JUST set the chocolate, about 1 hour. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container. Note: Don't store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.

ENGLISH TOFFEE CRESCENTS

Steps:

• Beat sugar, butter, and vanilla on medium speed until creamy. Reduce speed to low, add flour and 1/2 cup of toffee bits and beat until well mixed.
• Shape dough into 1 inch balls, Roll each ball into 2 1/2 inch rope with tapered ends; curve slightly into crescent shape. Place 1 inch apart onto ungreased cookie sheets. Bake at 325 for 11-16 minutes or until set and very light brown.
• Cool completely.
• Place chocolate chips and shortening in small microwave safe bowl. Melt on high for 1 minute; stir. Continue melting in 30 second intervals until almost melted. Stir until smooth.
• Dip one end of the cooled crescent in the chocolate. Sprinkle with additional toffee bits.
• Place on wax paper until chocolate is set. (About 1 hour). Sprinkle with powdered sugar if desired.

ENGLISH TOFFEE SQUARES

Steps:

• Preheat oven to 350º.
• Mix butter, sugar, egg yolk and vanilla. Add flour and salt; blend well.
• Spread into greased 13x9 pan. Bake about 15 minutes or until golden. Remove from oven.
• Immediately sprinkle chocolate chips over top. Cover pan with a second cookie sheet so chips will melt. Spread chocolate evenly when melted. Sprinkle with walnuts.
• Cut into squares while still warm. Refrigerate as needed to set chocolate. These cookies freeze well.

CHOCOLATE TOFFEE CRESCENT BARS

Steps:

• Separate crescent dough into two large rectangles. Place in ungreased jelly roll pan (15x10 inch). A cookie sheet will do, but just make sure it has edges. Gently press dough to cover bottom of pan. Seal perforations.
• Preheat oven to 375 degrees.
• In a small saucepan combine brown sugar and butter. Boil 1 minute. Pour evenly over dough.
• Sprinkle with nuts.
• Bake 14 to 18 minutes, until golden brown.
• Remove from oven, immediately sprinkle with chocolate pieces. Slightly swirl pieces as they melt, leaving some partially melted or whole.
• Cool and cut into bars.