Ibbys Metaphysical English Toffee Recipes

Steps:

• Preheat oven to 350 degrees, using the middle rack.
• Line a 10-inch by 15-inch jelly roll pan with foil. (You can also use a cookie sheet, but be sure to turn the edges of the foil up) Spray the foil with cooking spray.
• Line the pan completely with crackers, salt side up. Cover the whole bottom. Set aside.
• Combine the butter and brown sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Boil for exactly 5 minutes, stirring constantly. If it sputters, reduce the heat. If it stops boiling, reduce the heat. NEVER STOP STIRRING.
• Pour the mixture over the crackers as evenly as possible.
• Slide the pan into the oven. Bake at 350 degrees for 10 minutes.
• Remove pan and sprinkle with chocolate chips. After a minute or two of melting, spread the chips with a spatula.
• Sprinkle chopped pecans over the top and refrigerate.
• When the toffee has chilled thoroughly, peel it from the foil and break it into random sized pieces.

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

Steps:

• Melt the butter in a saucepan.
• Add sugar, salt and vanilla.
• Boil gently several minutes, stirring frequently to prevent burning. Until it reaches 300 degrees on a candy thermometer.
• Arrange 1 cup pecans on 8 inch square pan.
• Pour the boiled mixture over top and spread to cover evenly.
• Let toffee set up for 15minutes until slightly firm but still VERY warm.
• Sprinkle with chocolate chips and allow them to melt completely.
• Gently Spread chocolate to cover completely.
• Arrange pecan halves over top.
• Cool to set.
• Drizzle with melted white chocolate and let cool completely.
• Break into chunks to serve.

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).

Steps:

• Place the butter, water, and vinegar into a heavy bottomed suacepan, heat gently until the butter has melted.
• Add the sugar and molasses and allow to dissolve (takes about 20 minutes).
• Boil the mixture to a temp.
• of 280 degrees on a candy thermometer.
• Remove from the heat, allow bubbling to decrease.
• Pour the mixture into a well greased 8 inch square pan.
• When mixture has cooled, score surface into small squares with an oiled knife.
• When cold break into squares, wrap in cellophane and store in an airtight container.