Walnut Toffee Crunchies Recipes

WALNUT BUTTER CRUNCH - ANNETTES

Steps:

• 1. Line 9x13 cookie sheet with 1 1/2 cups of walnuts that have been chopped in a nut chopper or food processor. Don't over chop them but you want them smaller than they come in the bags marked "chopped" walnuts.
• 2. Melt butter over low heat.
• 3. Add sugar and stir until sugar dissolves.
• 4. Add water and light corn syrup. Cook over low heat to 290°F crackling stage. Stirring occasionally making sure not to burn the bottom.
• 5. Keep candy thermometer in pot and MAKE SURE you cook to EXACTLY 290° (be patient, this takes time since you're cooking on low).
• 6. Pour filling over walnuts evenly.
• 7. Sprinkle with chocolate chips.
• 8. Use a butter knife to spread the chocolate evenly over filling as it melts.
• 9. Sprinkle with remaining 1/2 cup black walnuts.
• 10. Let stand to cool before breaking. Once cool, stick butter knife pointed side down and push through candy and break into different sized pieces. ENJOY!

WALNUT TOFFEE CRUNCHIES

Steps:

• 1. Line a cookie sheet with aluminum foil and lay out 12 whole graham crackers. Preheat oven to 400 degrees.
• 2. Bring 1 cup butter and 1 cup brown sugar to a boil while stirring occasionally. Once it reaches a boil, stir constantly for 1 minute.
• 3. Pour boiling butter mixture over the top of the graham crackers. Bake in a 400 degree oven for 3-6 minutes or until the entire top is bubbling.
• 4. Remove from the oven and let cool slightly. Sprinkle with toppings of your choice. I like chopped walnuts and semisweet mini chocolate chips -- about 1 to 1 1/2 cups of each.
• 5. Let cool completely, cut apart and remove from pan. Enjoy!

BUTTERY WALNUT TOFFEE

Steps:

• Line an 11x7-in. pan with foil and grease the foil with 1 tablespoon butter. Arrange almonds evenly in pan; set aside. , In a heavy saucepan, combine the sugar, salt and remaining butter. Bring to a boil, stirring constantly. Cook and stir until mixture is caramel-colored and a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over almonds. Cool completely., Spread melted chocolate over toffee; sprinkle with walnuts. Let stand until set. Break into pieces. Store in an airtight container.

WALNUT TOFFEE TART

Steps:

• In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Combine egg yolks and milk; stir into flour mixture until blended. With lightly floured hands, press dough onto the bottom and 1 in. up the sides of a 12-in. tart pan with removable bottom. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights. Place pan on a baking sheet. Bake at 375° until edges are lightly browned, 12-15 minutes., Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Remove foil from crust; pour filling into crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Store in the refrigerator.

WALNUT BUTTER CRUNCH

Steps:

• Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Cube remaining butter; add to sugar mixture. Cook until a candy thermometer reads 300° (hard-crack stage). Stir in walnuts. Immediately spread into prepared pan. Cool., In a microwave, melt chocolate chips; stir until smooth. Drizzle or spread over candy. Sprinkle with finely chopped walnuts. Break into pieces.

COFFEE WALNUT TOFFEE

Steps:

• Butter small cookie sheet.
• Melt butter in heavy 2-1/2-quart saucepan overlow heat.
• Add both sugars, water, molasses, espresso, cinnamon and salt;stir until sugar dissolves.
• Attach clip-on candy thermometer to pan.
• Increase heat to medium; cook until thermometer registers 290~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes.
• Remove pan from heat.
• Mix in 1-1/2 cups nuts.
• Immediately pour mixture onto prepared sheet; do not scrap pan.
• Tilt sheet so that toffee spreads to 1/4-inch thickness.
• Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates.
• Let stand 1 minute.
• Using back of spoon, swirl chocolates to spread slightly.
• Shake sheet to form even chocolate layer.
• Using tip of knife, swirl chocolates to create marble pattern.
• Sprinkle with remaining 1/2 cup nuts.
• Refrigerate until toffee is firm, about 1 hour.
• Break toffee into pieces.
• (Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature.
• If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.

CHRISTMAS WALNUT TOFFEE

Steps:

• Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer.
• When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.
• Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.

CHOCOLATE TOFFEE CRUNCHIES

Steps:

• Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.