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
ENGLISH TOFFEE
This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.
Provided by nora
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Butter a 10x15 inch jellyroll pan.
- Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
- Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 22.6 g, Cholesterol 30.5 mg, Fat 15.5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 9.2 g, Sodium 82.9 mg, Sugar 21.4 g
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- Add the butter, sugar, water, and salt to a medium saucepan (with a heavy bottom). Heat the pan over medium-low heat, stirring frequently with a wooden spoon, until the butter has melted and the sugar has dissolved. Leave the spoon in the pot and then clip on a candy thermometer at this point if desired (being careful to not let it touch the bottom).
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- Get all of your ingredients measured and set out before you start the recipe. Then place your almonds on a plate and microwave them for 2-3 minutes on high to toast them. Line a baking sheet (preferable a 9x13 pan) with foil and place the almonds in a single layer on the foil - space them out as best you can.
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- Line a half sheet pan or 9X13-inch pan (for thicker toffee) with parchment paper - no need to butter or grease the parchment. Sprinkle chopped nuts in an even layer over the parchment. Set aside. (I like nuts on the bottom of the toffee, but you can skip this step and sprinkle nuts on top of the toffee after the chocolate melts.)
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