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
EASY TOFFEE
Very easy and yummy toffee made with saltine crackers. You'll love it! Serves a crowd.
Provided by Kim Utsinger
Categories Desserts Candy Recipes Toffee Recipes
Time 30m
Yield 25
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.
- In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.
- Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 25.9 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 176.4 mg, Sugar 16.1 g
4 INGREDIENT TOFFEE
It's a holiday candy classic! But with only 5 ingredients, this buttery toffee can be enjoyed any time of year!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 5
Steps:
- Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
- Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
- Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 35 mg
EASY, EASY ENGLISH TOFFEE
A friend at work passed this on to me. It is so easy that she proceeded to just "tell" me the recipe. I am one of those people that like to have it written down...she was kind enough to email it to me. As she was telling me how to make it, she said that you needed a jar of peanut butter. At first, I didn't understand why but after making it the first time, I found it is the most important part of making this toffee a success every time!!! ***IMPORATANT*** You turn the jar upside down and use the color of the peanut butter as a GUIDE as to what color the mixture should be when you pull it off the heat. The mixture will darken a bit after you take it off the heat so this little trick will help you NOT to burn the toffee. For preparation time, I put approx. 10 minutes active cooking (stirring) time and 1 hour for cooling/enrobbing in chocolate/refrigeration time.
Provided by Fireflylover
Categories Candy
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, melt SALTED butter on medium heat. Do not burn butter. It needs to stay yellow. (NOTE: I had many batches fail and separate until I figured out, upon investigation, that you MUST use SALTED butter. I think it has to do with a chemical reaction.).
- **Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.
- Add sugar and stir until incorporated (sugar does not need to be "melted" into the butter, just no longer dry) Edited to add on 12/25/16, the temperature MUST STAY CONSTANT or the butter and sugar MAY separate during the final stages. Too high and your butter will burn, too low and you'll be stirring forever!
- **At no time can you walk away at this point, you must keep stirring so that the butter will not burn. It's very crucial.
- Add water, pouring it all over the pan. The butter/sugar will get bubbly and frothy -- keep constantly stirring -- stirring low and slow -- I use a rubber spatula. As you stir, angle your spatula down as low (level to the pan) as you can to have few air bubbles.
- I timed it, as you are stirring the yellow, sugary, melted, bubbly butter, at the 4 minute mark add the slivered almonds. Keep stirring.
- Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle. It will slowly begin to caramelize and toast up -- about 6 minutes more.
- Cook this mixture until it is the color of the inverted peanut butter jar.
- **Important** It will brown fast in the end, so don't let it get too dark or let the almonds get really burned).
- Pour into a 9 X 13 pan. (you could use disposable aluminum pans also). with your rubber spatula, spread the mixture quickly to the edges before it starts to harden on you.
- Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
- Place on wax or parchment paper.
- Topping:.
- Microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). If a few seconds more are needed to melt completely, do so in small increments. You can also use a double boiler to melt chocolate -- I do prefer to do it this way.
- Coat toffee with chocolate (like frosting) and top with slivered almonds. I only cover one side but you can do both if desired.
- Lightly press down almonds to make sure they stick to the chocolate.
- Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).
- Break into pieces after it has hardened and store in a covered container.
- Variations: Use different kinds of chips. (mint, white, dark, milk chocolate).
Nutrition Facts : Calories 181.4, Fat 13.6, SaturatedFat 6.8, Cholesterol 20.3, Sodium 68.8, Carbohydrate 15.7, Fiber 1.3, Sugar 13.7, Protein 1.8
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
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- Line bottom and sides of a small jelly roll pan (~8.5" x ~11") with parchment paper or wax paper.
- In a medium saucepan over medium heat, melt butter. Stir in sugar, vanilla extract, and salt. Continue stirring frequently until the mixture reaches 280 to 290 degrees F (the mixture will be amber in color and have a nutty smell).
- Pour mixture into prepared baking pan and spread evenly with a spatula. Be careful not to touch the liquid as it will burn you!
- Sprinkle chocolate chips evenly over top of mixture. Let chocolate sit and melt for 1-2 minutes, then use spatula to spread chocolate evenly over top.
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