Buttery Walnut Toffee Recipes

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.

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.

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!

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.

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.