Southern Living Toffee Food

TOFFEE CANDY

Steps:

• Butter a 15- x 10-inch rimmed baking sheet. Melt 1 1/4 cups butter in a large heavy saucepan over medium; stir in granulated sugar, brown sugar, water, molasses, instant espresso, cinnamon, and salt. Cook, stirring constantly, until a candy thermometer just registers 290°F, about 20 to 25 minutes. Remove pan from heat, and stir in 1 1/2 cups of the chopped toasted almonds. Quickly pour mixture into prepared pan, and spread into an even layer, covering bottom of pan. Immediately sprinkle chocolate chips over top; let stand 5 minutes to melt. Spread chocolate in an even layer over toffee, using an offset spatula. Sprinkle evenly with remaining 1/2 cup chopped almonds. Let stand 5 minutes, and if desired, sprinkle with sea salt. Cover and chill until firm, about 30 minutes.
• Break toffee into about 18 pieces. Store in an airtight container in refrigerator up to 7 days. Serve cold or at room temperature.

TIRAMISU TOFFEE TRIFLE

Steps:

• Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.
• Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.
• Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.
• Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.

PEANUT TOFFEE SHORTBREAD

Steps:

• Beat butter at medium speed until creamy.
• Combine brown sugar and cornstarch and add gradually to butter, beating well.
• Gradually add flour and salt to butter mixture.
• Beat at low speed until just blended.
• Add vanilla and 1 cup peanuts.
• Beat at low speed until just blended.
• Turn dough out onto lightly greased baking sheet.
• Roll or pat dough into a 11x14 inch rectangle leaving at least 1 inch border on each side of the baking sheet.
• Bake at 350 for 20 minutes or until golden brown.
• Remove baking sheet to a wire rack.
• Sprinkle shortbread evenly with chocolate chips.
• Let stand 5 minutes.
• Gently spread melted chips over shortbread.
• Sprinkle with remaining 1 cup of peanuts.
• Cool completely.
• Cut or break shortbread into 2 or 3 inch peices.

SOUTHERN PECAN PIE WITH TOFFEE CRUNCH

Steps:

• Preheat oven to 350°F Roll pastry into a 12-inch circle on lightly floured surface. Fit into 9-inch pie plate. Fold edge under and flute edge.
• Combine corn syrup, eggs, pecans, slightly cooled butter and vanilla in a medium bowl. Toss 2/3 cup of toffee pieces with flour and stir into pecan mixture. Pour entire mixture into pie pastry.
• Bake for 40 to 45 minutes, or until knife inserted in the center comes out clean. Remove pie from the oven and place on a cooling rack. Immediately sprinkle remaining 1/3 cup of toffee pieces over the top. Cool completely before serving.