Chocolate Butter Toffee With Mixed Nuts Recipes

CHOCOLATE, TOFFEE AND NUT COOKIES image

Provided by Eddie Jordan @EDWARDCARL

Categories Cookies

Number Of Ingredients 13

1 cup(s) sugar
2 large eggs
1/2 cup(s) old-fashioned oats
1 cup(s) unsalted butter, room temoperature
1 cup(s) packed light brown sugar
2 1/4 cup(s) all purpose flour
1 cup(s) hazel nuts toasted, husked, and chopped
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) sea salt
1 teaspoon(s) pure vanilla extract
4 ounce(s) english toffee candy, finely chopped
1- 12 ounce(s) bag semisweet chocolate chips

Steps:

Preheat oven to 325 degrees.
Line two large heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside
Using an electric mixer,beat the butter and sugars in a large bowluntil fluffy. Beat in the eggs and vanilla. Addthe flour mixture and stir until well blended. Stir in the toffee, hazel nuts, and chocolate chips. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spaceing 1-inch apart
Bake until cookies are golden ( cookies will flatten slightly, about 15 minutes. Cool the cookies on the baking sheet for 5 minutes. Transfer to a cooling rack cool completely

Mixed-Nut Spiced Toffee image

Yield Makes about 2 pounds

Number Of Ingredients 9

1 1/4 cups (2 1/2 sticks) unsalted butter
1 cup sugar
1/2 cup (packed) golden brown sugar
1/3 cup water
1 tablespoon mild-flavored (light) molasses
1/2 teaspoon salt
1/4 teaspoon ground allspice
2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds, and pistachios)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Steps:

Butter small rimmed baking sheet. Melt butter in heavy medium saucepan over low heat. Add next 6 ingredients; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290°F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes. Remove pan from heat. Mix in 1 1/2 cups nuts. Immediately pour candy onto sheet. Spread toffee to 1/4-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with 1/2 cup nuts. Chill 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

Chocolate-Covered Butter Toffee image

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 6

1 cup sugar
1/2 teaspoon salt
1/4 cup water
1/2 cup butter, cubed
1 cup chopped pecans, divided
2 cups semisweet chocolate chips, divided

Steps:

In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.

Nutrition Facts :

Chocolate Butter Toffee With Mixed Nuts image

Provided by MARIA MAC

Categories Candy

Time 35m

Yield 60 pieces

Number Of Ingredients 10

1 1/2 cups milk chocolate chips
1 1/2 cups semi-sweet chocolate chips
1/4 cup chopped almonds, toasted
1/4 cup chopped pecans, toasted
1/4 cup chopped walnuts, toasted
2 cups sugar
2 cups unsalted butter
1/2 cup water
1 teaspoon salt
2 teaspoons vanilla

Steps:

Butter 13x9-inch pan; line with parchment or waxed paper. Butter paper.
Sprinkle 3/4 cup milk chocolate chips, 3/4 cup semi-sweet chocolate chips, 2 tablespoons almonds, 2 tablespoons pecans and 2 tablespoons walnuts over parchment paper; set aside.
Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook
over medium heat, stirring constantly, until mixture comes to a full boil (10
to 12 minutes). Continue boiling, stirring often, until candy thermometer
reaches 305°F or small amount of mixture dropped into ice water forms a
hard brittle strand (20 to 25 minutes).
Remove from heat; stir in vanilla.
Pour mixture into prepared pan.Immediately sprinkle with remaining almonds, pecans and walnuts; swirl into toffee with knife. Sprinkle remaining milk chocolate chips and semi-sweet chocolate chips evenly over toffee, pressing gently into toffee.
Cool completely. Break into pieces.