Southern Living Toffee Recipes
TOFFEE CANDY
We've tried quite a few toffee candy recipes in our day, and this one-which is developed by the super talented and much-loved Test Kitchen Professional Pam Lolley-is the best we've ever encountered. It's a simple recipe with thoughtful touches, like the addition of instant espresso granules and a half a teaspoon of cinnamon for kick and a nice complexity of flavor. It calls for molasses, light brown sugar, and both almonds and bittersweet chocolate chips, which is a combination that's just begging to be put on the baking calendar this weekend. With this recipe, you're only 10 ingredients away from the best toffee of your life, and most of the ingredients you probably already have on hand. (For example, one of those ingredients is water, so you're already on your way.) The Test Kitchen promises "buttery, crunchy toffee topped with smooth, rich dark chocolate and almonds-candy heaven!" They also recommend ensuring you have a candy thermometer on hand because "the 290° you take it to makes this the perfect consistency." The active time on this recipe is only 25 minutes, with a total of 1 hour and 5 minutes-that's not too long to wait for great toffee, right? So, what are you waiting for? We hope you enjoy! (Next up, try our tips for perfect pralines.)
Provided by Southern Living Editors
Time 1h5m
Yield Makes about 1 1/2 dozen pieces (serving size: 1 piece)
Number Of Ingredients 11
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.
SOUTHERN LIVING TOFFEE
This candy is served at my holiday party each year. I don't think half my friends would come if it wasn't available.
Provided by Cathie Valentine
Categories Chocolate
Time 25m
Number Of Ingredients 6
Steps:
- 1. Toast pecans at 350 degrees for about 15 minutes, stirring every 5 minutes. Do not burn. Place 1 cup of pecans on lightly greased cookie sheet. (save other 1/2 cup for later)
- 2. In a heavy sauce pan, bring sugar, butter, corn syrup, and water to a boil over medium heat stirring constantly. Cook until it reads 290 to 310 degrees on a candy thermometer. (takes about 15 minutes)
- 3. Pour toffee mixture over pecans. Sprinkle with chocolate morsels. Let stand 30 seconds, then spread chocolate over toffee and smooth out. Sprinkle remaining pecans evenly over chocolate/toffee mixture.
- 4. Chill in refrigerator for at least 1 hour. Break into bite size pieces. Store in air tight container at room temp or in the refrigerator.
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