MELT IN YOUR MOUTH TOFFEE
This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe.
Provided by Ruth Denton
Categories Desserts Candy Recipes Toffee Recipes
Time 1h
Yield 48
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
- Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 13.6 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 6.3 g, Sodium 55.8 mg, Sugar 12.7 g
MELT IN YOUR MOUTH TOFFEE
Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!!
Provided by Averie Sunshine
Categories Candy & Treats
Time 30m
Number Of Ingredients 9
Steps:
- Line a 9x13-inch pan with parchment paper; set aside.
- If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn't clip, that's okay.)
- Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.
- Boil mixture until the 'hard crack' stage, 290-300F, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you're cooking over a true medium-low. At 290-300F, remove the pan from the heat.
- Cautiously stir in the vanilla (it will bubble up).
- Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip - Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.
- Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip - If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 300F oven for a few minutes, or just until chips can be spread smooth.
- Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.
- Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife.
Nutrition Facts : Calories 143 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MELT IN YOUR MOUTH TOFFEE
This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe.
Provided by Ruth Denton
Categories Toffee
Time 1h
Yield 48
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
- Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 13.6 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 6.3 g, Sodium 55.8 mg, Sugar 12.7 g
MELT IN YOUR MOUTH TOFFEE PECAN COOKIES
Make and share this Melt in Your Mouth Toffee Pecan Cookies recipe from Food.com.
Provided by Raquel Grinnell
Categories Drop Cookies
Time 20m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350*F.
- Mix butter, add cake mix, eggs & water. Mix well.
- Add toffee bits and pecans, mix by hand.
- Spoon onto ungreased cookie sheet and bake at 350 degrees for 10 minutes.
- Transfer to cooling rack.
Nutrition Facts : Calories 265.9, Fat 15.2, SaturatedFat 6.5, Cholesterol 41.5, Sodium 282.1, Carbohydrate 30.7, Fiber 0.8, Sugar 20.2, Protein 2.7
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