GHIRARDELLI ENGLISH TOFFEE
Make and share this Ghirardelli English Toffee recipe from Food.com.
Provided by ThatSouthernBelle
Categories Dessert
Time 2h
Yield 1 1/4 pounds, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
- With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
- Place the foil shell on a baking sheet, and set aside.
- In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
- When the mixture becomes dark golden brown, immediately remove the pan from the heat.
- Stir in the vanilla extract.
- Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
- Cool at room temperature for 45 minutes, or until hard.
- Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
- Let set at room temperature 1 hour, or until the chocolate is set.
- Break toffee into pieces. Store covered at room temperature for up to 1 month.
Nutrition Facts : Calories 148.9, Fat 12.2, SaturatedFat 6.1, Cholesterol 24.4, Sodium 65.4, Carbohydrate 10.6, Fiber 0.4, Sugar 10.2, Protein 0.5
MMMM ! ENGLISH TOFFEE !
This candy is out of this world! A holiday tradition...also freezes well and makes a great gift. Doubles well, too (trust me, you'll need it).
Provided by Kitchen Queen
Categories Candy
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan.
- Add sugar, salt and vanilla.
- Boil gently several minutes, stirring frequently to prevent burning. Until it reaches 300 degrees on a candy thermometer.
- Arrange 1 cup pecans on 8 inch square pan.
- Pour the boiled mixture over top and spread to cover evenly.
- Let toffee set up for 15minutes until slightly firm but still VERY warm.
- Sprinkle with chocolate chips and allow them to melt completely.
- Gently Spread chocolate to cover completely.
- Arrange pecan halves over top.
- Cool to set.
- Drizzle with melted white chocolate and let cool completely.
- Break into chunks to serve.
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
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- First, line a large baking sheet with a silicon baking mat and set it close to the stove. (You CAN use foil like Ghirardelli recommends, but I think the baking mat is much easier–and it’s reusable/better for the planet.)
- Now, put the butter, sugar, water and salt in a heavy duty saucepan and heat over medium heat. As the butter melts, stir the mixture together well. Stir several times until the mixture comes to a full, rolling boil.
- Now that it’s boiling, STOP stirring and just watch the yellow bubbles cook over medium heat for about 10 – 11 minutes. A couple times (no more than three) during this time, you can run a rubber scraper over the bottom of the pan (a very gentle stir) to make sure nothing is sticking to the bottom.
- Once it starts to turn brown, don’t touch it. Just watch until all the yellowness turns to brown–this will happen quite quickly. As soon as it looks like it’s all a proper toffee colored brown (when the candy thermometer says 305, if you’re using a thermometer), that’s when you remove it from the heat and stir in the vanilla. (Be careful, it might sputter a bit!)
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- Heat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
- With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.
- In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
- When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
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