HONEYCOMB TOFFEE
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.
Provided by Chef John
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
- Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
- Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g
TOFFEE BUTTER CRUNCH
Make and share this Toffee Butter Crunch recipe from Food.com.
Provided by vlynn
Categories Candy
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Butter the sides of a 2 quart saucepan.
- Melt the butter.
- Add sugar, water and Karo syrup.
- Heat to 290 degrees using a candy thermometer.
- Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
- As soon as it reaches 290 pour into a greased pan.
- Let sit for 2 minutes.
- Sprinkle chips on top and let set for 3 minutes.
- Spread the chips out, freeze and cut or break into little pieces.
TOFFEE CRUNCH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
COFFEE TOFFEE CRUNCH BARS
These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.
Provided by Jet Tila
Categories dessert
Time 10h30m
Yield About 24 bars
Number Of Ingredients 16
Steps:
- For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
- Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
- For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
- Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
- Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
- For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
- Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
- Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.
CINNAMON RAISIN-NUT TOFFEE
Provided by Food Network Kitchen
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine the nuts, vanilla, cinnamon and cloves in a bowl. Lightly butter a rimmed baking sheet.
- Heat the sugar in a saucepan over medium heat, stirring until it just begins to melt. Cook, swirling the pan but not stirring, until most of the sugar has melted, about 10 minutes. Add the butter and cook, swirling the pan, until the mixture is deep amber and a candy thermometer registers 300 degrees F, about 7 more minutes. Remove from the heat; stir in the nut mixture, then the raisins. Pour onto the prepared baking sheet and spread with a rubber spatula. Let cool completely, then break into pieces.
BUTTERCRUNCH TOFFEE
Steps:
- In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
- After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
- Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.
HONEYCOMB
Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.
Provided by Sarah Cook
Categories Snack, Treat
Time 20m
Yield Makes a 20cm square chunk
Number Of Ingredients 4
Steps:
- Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
- Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
- The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
Nutrition Facts : Calories 94 calories, Fat 0.3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.5 milligram of sodium
More about "honey crunch toffee food"
HOMEMADE HONEYCOMB CANDY - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category DessertServings 16Total Time 15 mins
- Line an 8x8 pan with parchment paper. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later.In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan.
- Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.
- Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat.
18 HONEY DESSERTS THAT COULDN'T BEE MORE DELICIOUS
From allrecipes.com
Author Mary Claire LagrouePublished Aug 24, 2020Estimated Reading Time 5 mins
- Honey Cake I. "This is an old German recipe," recipe creator Suzanne Stull says, adding that it tastes even better when it's baked in advance.
- Torrone (Italian Nut and Nougat Confection) If you love nougat, you'll go nuts over this honey-based candy. Bad puns aside, roasted pistachios and almonds give Chef John's take on Italian torrone a satisfying crunch.
- Greek Baklava. Thanks to store-bought phyllo dough, baking syrupy, flaky baklava takes less effort than you'd think. The recipe doesn't specify which nuts to use in the filling, but reviewers can vouch for pistachios and walnuts (which this Middle Eastern and Mediterranean pastry traditionally calls for) as well as pecans.
- Lemon Honey Butter Tarts. Top unbaked tart shells with sour-sweet lemon curd for another treat that uses store-bought dough. "My grandmother used to keep bees, and all of us tried to come up with new ways to use honey.
- Lavender Honey Ice Cream. "So, so, so good! I've made my fair share of ice cream, and this is up there with the most amazing consistencies I've come across.
- Greek Honey Cake. Honey, cinnamon, orange zest, and lemon juice flavor this moist Greek Honey Cake, known as karithopeta. Reviewers compare its taste to baklava, but the two desserts' textures totally differ.
- Honey Lavender Cookies. Between honey and lavender, these cookies will easily win over anyone who goes for floral flavors. Whole-wheat flour gives these cookies a drier, crunchier texture that pairs well with a cup of coffee or tea.
- Honey Crunch Pecan Pie. The secret to this five-star pecan pie lies in its crunchy topping, made of honey, butter, brown sugar, and pecans. But the tiny bit of bourbon in its filling doesn't hurt.
- Honeycomb Toffee. Whisking baking soda into a homemade honey syrup before letting it cool traps bubbles, resulting in airy, crunchy toffee. "This toffee reminds me of my grandmother's cottage in Britain in the 1940s.
- Real Sopapillas. Have these Latin American fried pastries on the table in 45 minutes using ingredients you probably have on hand: all-purpose flour, baking powder, shortening, salt, and frying oil.
HONEYCOMB CANDY RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (12)Calories 71 per servingCategory Candy
- In a medium-large, heavy bottomed saucepan combine the sugar, honey and water. Bring the mixture to a boil over high heat, stirring constantly.
- Reduce the heat to medium-high and continue cooking and stirring until the mixture darkens and reaches 300°F.
- Remove from the heat and immediately add the baking soda. Quickly whisk the mixture, just until blended. The honeycomb will grow in volume by almost 3 times its' original size, so be careful.
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