Microwave Pecan Toffee Food

MICROWAVE CRACKER TOFFEE

Steps:

• Line a cookie sheet with parchment paper. Arrange the saltines in a square on the lined cookie sheet and set aside.
• Put the butter, sugar, salt and 1/4 cup water in a large microwave-safe bowl but do not stir.
• Microwave on high until the mixture just begins to turn lightly golden, about 8 minutes. Continue to microwave in additional 30-second or 1-minute increments if needed to achieve the golden color.
• Carefully pour the cooked candy over the saltines on the cookie sheet. Let stand 1 minute. Sprinkle the chocolate chips over the hot toffee and let stand until the chips are shiny, 1 to 2 minutes. Use an offset spatula to spread the melted chips over the toffee. Sprinkle with sea salt, if using. Chill in the fridge until the chocolate is firm, about 20 minutes. Break the candy into bite-sized pieces.

TOASTED PECANS IN THE MICROWAVE!!!

Steps:

• Mix everything in microwave proof dish and cook for 3 minutes on high.
• Stir.
• Cook 3 more minutes.

MICROWAVE PECAN BRITTLE

Steps:

• Butter a baking sheet.
• Combine pecans, sugar, corn syrup, and salt in a glass 4-cup measuring cup.
• Heat in microwave for 3 1/2 minutes; stir and heat for 3 1/2 more minutes. Stir butter into pecan mixture and heat in microwave for 2 more minutes.
• Stir baking soda and vanilla extract into pecan mixture until foamy; pour onto the prepared baking sheet. Allow to cool completely before breaking brittle into pieces. Store in an airtight container.

MICROWAVE PECAN TOFFEE

Steps:

• Butter a square 9x9 or 8x8 pan.
• Spread pecans in bottom of pan.
• Microwave brown sugar and butter in a 1 quart microwavable bowl, uncovered, 5 minutes, stirring every minute.
• Immediately pour over pecans, spreading evenly.
• Sprinkle with chips.
• When melted,(about 1-2 minutes) spread evenly.
• For more even cutting, cut lightly into 1-1 1/2 inch squares in the pan while still soft, right after spreading the chocolate.
• Refrigerate until hard, cut into squares along marks.

MICROWAVE PRALINES

Steps:

• Line two baking sheets with waxed paper; set aside. In a microwave-safe 2-qt. bowl, combine the sugars, water, corn syrup and butter. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 1-2 minutes longer or until a candy thermometer reads 234° (soft-ball stage), stirring after each minute., Add pecans and vanilla; stir just until mixture starts to thicken, about 1 minute. Working quickly, drop by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container.

EASY MICROWAVE TOFFEE

Steps:

• Combine butter, brown sugar, sugar, corn syrup, and water.
• Microwave on high 2-2½ minutes until butter is melted.
• Stir well to blend butter and sugar.
• Stir in 1/3 cup almonds.
• Microwave on high for 9-11 minutes until the temperature reaches 300°F.
• Pour on to a baking sheet.
• Break candy bars into small pieces and sprinkle them on top.
• Sprinkle the remaining almonds on the top also.
• Let toffee cool until it hardens, then break it up into small pieces and enjoy.

EASY CASHEW SEA SALT TOFFEE

Steps:

• Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
• Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
• Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
• Use spatula to smooth out chocolate over the entire sheet of candy.
• Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

MICROWAVE PECAN PIE

Steps:

• In a small nonmetal bowl microwave butter, uncovered, on 100% power for 20 to 30 seconds or till melted.
• Stir in the beaten egg, corn syrup, sugar, and flour.
• Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds.
• Stir in vanilla.
• Turn into pecan pie pastry. Arrange pecan halves atop pie.
• Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just till set, rotating the dish a quarter-turn every minute.
• Cool before serving.