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
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.
EASY MICROWAVE TOFFEE
I found this recipe and kept loosing it--and let me tell you, you don't want to lose this delicious toffee recipe. They are quick and easy, but make sure you have a candy thermometer before you start.
Provided by Amezi Oisuu-Madoon
Categories Candy
Time 15m
Yield 24 pieces
Number Of Ingredients 7
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.
Nutrition Facts : Calories 167.8, Fat 10.9, SaturatedFat 5.8, Cholesterol 21.7, Sodium 70.6, Carbohydrate 17.4, Fiber 0.5, Sugar 16.1, Protein 1.2
QUICK AND EASY MICROWAVE BUTTER TOFFEE
I made this recipe without the chocolate chip and nuts topping to use as plain toffee bits in recipes and it is very delicious. I was surprised at how easy it is to make. I used light corn syrup cause it was all I had on hand and it worked just fine, also if your mixture seems to be separating at the end it just takes a bit of muscle to mix it all back together, quickly pour it onto your prepared pan and leave to set. Found on FabulousFoods.com
Provided by Roxanne J.R.
Categories Candy
Time 15m
Yield 1 slab of toffee
Number Of Ingredients 7
Steps:
- In a large microwave safe bowl, mix sugar, butter, water and corn syrup.
- Microwave on high 4 minutes. Stirring every 2 minutes.
- Heat 6-8 minutes longer until thickened and gold in color.
- Add vanilla; stir well - this step may require some muscle is your mixture begins to seperate.
- Pour mixture into 9x13 dish.
- Spread chocolate chips over hot toffee. Sprinkle with nuts.
- Cool completely. Break into pieces.
Nutrition Facts : Calories 3842.5, Fat 272.8, SaturatedFat 143.8, Cholesterol 488.1, Sodium 1354.9, Carbohydrate 372.9, Fiber 12.7, Sugar 343.1, Protein 19.1
EASY BUTTER TOFFEE
This microwave recipe was given to me by my mom about 20 years ago. It is sooo easy to make and tastes delicious!
Provided by MissJennifer
Categories Candy
Time 15m
Yield 20 pieces approx. - depends on size, 10-20 serving(s)
Number Of Ingredients 6
Steps:
- Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water.
- Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar.
- Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool!
- Top with melted chocolate (and more almonds if you wish) and let cool some more.
- Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!) Enjoy!
Nutrition Facts : Calories 219.4, Fat 12.6, SaturatedFat 7.4, Cholesterol 27, Sodium 190.7, Carbohydrate 26.7, Fiber 0.4, Sugar 25.8, Protein 1
EASY CASHEW SEA SALT TOFFEE
Ready in minutes, this toffee takes all the guesswork out of candy making, and is by far the most requested holiday treat I make. My family won't let me in the door without a few batches in tow. Makes a great gift wrapped up in a holiday tin!
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 38.7 g, Cholesterol 35.8 mg, Fat 22.7 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 575.7 mg, Sugar 34 g
MICROWAVE ALMOND TOFFEE
Make and share this Microwave Almond Toffee recipe from Food.com.
Provided by mums the word
Categories Candy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Toast almonds 325F for 10 minutes.
- In large microwave safe bowl, combine sugar, butter, water and corn syrup and heat on high for 4 minutes.
- Stir and continue to cook 6-8 minutes, stirring every 2 minutes til golden brown.
- Stir in vanilla and immediately pour into a WELL GREASED 9 X 13 pan.
- Spread to edges and let cool 1 min then sprinkle with chocolate chips.
- Once chocolate softens, carefuly spread over toffee evenly.
- Sprinkle with almonds and leave to cool on the counter for about 2 hours.
- Slice into triangles and refrigerate or freeze. (If difficult to slice, place pan in warm water for a few minutes.).
Nutrition Facts : Calories 323.1, Fat 22.5, SaturatedFat 11.9, Cholesterol 40.7, Sodium 162.6, Carbohydrate 31.8, Fiber 1.5, Sugar 28.8, Protein 2.2
SIMPLY EASY BUTTERY TOFFEE
Make and share this Simply Easy Buttery Toffee recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 27m
Yield 3 lbs
Number Of Ingredients 5
Steps:
- Line a 15x10 inch baking pan with foil, extending over edges.
- In 3 qt saucepan, melt butter.
- Stir in sugar, corn syrup, and 1/3 cup WATER.
- Cook on med-hi to boiling, stirring gently, until sugar is dissolved.
- Clip on candy thermometer.
- Cook on med heat, stirring often, to 290 degrees.
- Remove thermometer.
- Spread in pan.
- Cool 5 minutes.
- Sprinkle with chocolate, let stand 2 minutes.
- Spread chocolate, top with nuts.
- Press nuts into chocolate.
- Cool until set.
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