Mmmm English Toffee Food

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.

ENGLISH TOFFEE

Steps:

• Melt the butter in a large pot over medium heat. (Use a pot larger than you think you need, because the caramel will eventually expand quite a bit.) While the butter is melting, crush unsalted peanuts in a bowl with the end of a rolling pin. Once the butter has melted, stir in sugar and water with a heat-resistant spatula. Add a pinch of salt. Bring the mixture to a boil, then add corn syrup. Clip a candy thermometer to the side of the pot and continue cooking until it reads 310 degrees F.
• When the caramel is golden and the thermometer registers 310 degrees F, remove the thermometer, add the baking soda, and stir in peanuts. Cook until temperature reads 320 degrees F, then pour the mixture onto a Silpat baking liner and lay another Silpat on top. Use a rolling pin to roll the mixture out to desired thickness and then transfer to a baking sheet. Let cool for 45 minutes.
• Melt 2/3 of the chocolate over a saucepan of simmering water. If it begins to feel too thick, add a few drops of canola oil to loosen it up. Check the temperature of the chocolate by testing it on your bottom lip; it should feel warm, but not too hot. Once the chocolate is melted, stir in the remaining 1/3 of chocolate to cool it down. Wipe toffee with a paper towel to remove any excess fat. Pour about half of the melted chocolate over the toffee and spread with an offset spatula. It doesn't have to be perfectly smooth; you want it to have a bit of a rustic look. Before the chocolate sets, sprinkle with chopped peanuts and transfer to the fridge just until the chocolate has crystallized, 2-3 minutes. Remove from the fridge. Lay another Silpat and baking tray on top of the toffee and flip in one quick motion. Peel off the Silpat and repeat with chocolate and peanuts. Return to the fridge for another 2-3 minutes.
• Remove toffee from the fridge and transfer to a cutting board. Break into large or small pieces, pack in a bag, and finish with a bow.

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.

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 TREACLE TOFFEE

Steps:

• Place the butter, water, and vinegar into a heavy bottomed suacepan, heat gently until the butter has melted.
• Add the sugar and molasses and allow to dissolve (takes about 20 minutes).
• Boil the mixture to a temp.
• of 280 degrees on a candy thermometer.
• Remove from the heat, allow bubbling to decrease.
• Pour the mixture into a well greased 8 inch square pan.
• When mixture has cooled, score surface into small squares with an oiled knife.
• When cold break into squares, wrap in cellophane and store in an airtight container.

ENGLISH TOFFEE

Steps:

• Combined butter, sugar and water in a heavy sauce pan.
• Cook stirring constantly to the hard crack stage or 300 degrees.
• Immedieately pur into a buttered 9x13 cake pan, spreading quickly.
• Cool When cooled break into pieces and dip into the dipping chocolate.
• Place on waxed paper to set up.
• Sprinkle with ground nuts.
• When set place in an air tight container.

ENGLISH TOFFEE

Steps:

• Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.
• In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
• Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.
• Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.
• Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.
• Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.

GOLDEN ENGLISH TOFFEE

Steps:

• Combine all ingredients in large saucepan.
• Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.
• Test by spooning a few drops into a cup of cold water.
• The toffee is done when it hardens at once into a crisp ball.
• Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
• When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.

BEST TOFFEE EVER - SUPER EASY

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.

ENGLISH TOFFEE

Steps:

• Place a piece of foil that is big enough to cover a 9 X 13 jelly roll pan (like a cookie sheet with sides).
• Spray the foil with cooking spray.
• Sprinkle pecan pieces evenly on foil.
• Melt butter, sugar (both the two cups and 1 tablespoon of sugar), Karo syrup, and water in pan on stovetop.
• Bring the mixture to a boil.
• Turn to medium heat and stir continuously until a candy thermometer says between 290 and 300 degrees or caramel in color.
• Pour mixture over the pecans.
• Spread evenly over the pecans.
• Evenly distribute chocolate chips over toffee.
• Let the chocolate chips melt on toffee for 5 to 10 minutes.
• Use fork or spoon to spread melted chocolate chips over toffee.
• Sprinkle 1 cup chopped walnuts on top of chocolate mixture.
• Refrigerate until chocolate is firm.
• Break toffee into pieces.
• Store in an airtight container.
• 30 minutes preparation and cooking time does not include the time it takes to cool and the chocolate to harden on top.

MMMM ! ENGLISH TOFFEE !

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.