BUTTERCRUNCH TOFFEE
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 pound.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
BUTTERCRUNCH TOFFEE SHORTBREAD
If you can stop eating the dough long enough, this makes great shortbread, slightly crisp rather than sandy. It's the best shortbread I've ever made, and the best-tasting dough ever. I daydream about hunks of it frozen into vanilla ice cream. From "In the Sweet Kitchen," by Regan Daley
Provided by fluffernutter
Categories Bar Cookie
Time 1h10m
Yield 50 bars
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
- Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
- Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
- Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
- Bake for 1 hour, then score into bars while hot.
- Let cool, then cut completely.
Nutrition Facts : Calories 113, Fat 6.3, SaturatedFat 4.1, Cholesterol 14.6, Sodium 75.1, Carbohydrate 13.4, Fiber 0.2, Sugar 7.2, Protein 0.8
BUTTERCRUNCH TOFFEE
Steps:
- In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
- After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
- Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.
BUTTERCRUNCH TOFFEE
Makes enough to breaks into 2-3 dozen bite-sized pieces.
Provided by Anna Olson
Categories Bake With Anna Olson,Candy,dessert
Time 1h
Number Of Ingredients 8
Steps:
- Line a baking tray with parchment paper and set aside.
- Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
- Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
- To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) - this doesn't take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
- Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert - now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes - this "cures" or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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- Using an electric mixer or a stand mixer (fitted with the paddle attachment), beat together the butter, white sugar, and brown sugar until light and fluffy, about 3 to 5 minutes. Scrape the sides of the bowl as needed.
- Beat in the vanilla extract, almond extract, salt, and cornstarch just to combine. Add in the flour and again beat to just combine. Don't overmix.
- Divide the dough in two equal halves. Form each half into a log shape that is 9 to 9.5 inches long and about 2 inches in diameter. Roll it on the counter to help smooth it out. (Use plastic wrap to avoid touching the dough with hands and warming the butter too much.) Wrap tightly in plastic wrap and place in the fridge to chill for 2 hours.
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