Microwave Toffee Recipes

Steps:

• Line a cookie sheet with parchment paper. Arrange the saltines in a square on the lined cookie sheet and set aside.
• Put the butter, sugar, salt and 1/4 cup water in a large microwave-safe bowl but do not stir.
• Microwave on high until the mixture just begins to turn lightly golden, about 8 minutes. Continue to microwave in additional 30-second or 1-minute increments if needed to achieve the golden color.
• Carefully pour the cooked candy over the saltines on the cookie sheet. Let stand 1 minute. Sprinkle the chocolate chips over the hot toffee and let stand until the chips are shiny, 1 to 2 minutes. Use an offset spatula to spread the melted chips over the toffee. Sprinkle with sea salt, if using. Chill in the fridge until the chocolate is firm, about 20 minutes. Break the candy into bite-sized pieces.

Steps:

• In a large microwave safe bowl, mix sugar, butter, water and corn syrup.
• Microwave on high 4 minutes. Stirring every 2 minutes.
• Heat 6-8 minutes longer until thickened and gold in color.
• Add vanilla; stir well - this step may require some muscle is your mixture begins to seperate.
• Pour mixture into 9x13 dish.
• Spread chocolate chips over hot toffee. Sprinkle with nuts.
• Cool completely. Break into pieces.

Steps:

• Combine butter, brown sugar, sugar, corn syrup, and water.
• Microwave on high 2-2½ minutes until butter is melted.
• Stir well to blend butter and sugar.
• Stir in 1/3 cup almonds.
• Microwave on high for 9-11 minutes until the temperature reaches 300°F.
• Pour on to a baking sheet.
• Break candy bars into small pieces and sprinkle them on top.
• Sprinkle the remaining almonds on the top also.
• Let toffee cool until it hardens, then break it up into small pieces and enjoy.

Steps:

• Butter a square 9x9 or 8x8 pan.
• Spread pecans in bottom of pan.
• Microwave brown sugar and butter in a 1 quart microwavable bowl, uncovered, 5 minutes, stirring every minute.
• Immediately pour over pecans, spreading evenly.
• Sprinkle with chips.
• When melted,(about 1-2 minutes) spread evenly.
• For more even cutting, cut lightly into 1-1 1/2 inch squares in the pan while still soft, right after spreading the chocolate.
• Refrigerate until hard, cut into squares along marks.

Steps:

• Sprinkle your chopped nuts over either a silicone pad or a 12 inch piece of Release aluminum foil. (This foil is great to use!) Sprinkle the nuts in a circle about 10 inches length, keeping the nut pieces close together. You can also use a 9 inch pan, well-buttered! In a microwave-proof glass bowl, add the water, butter and sugar. Cook on high for seven minutes. Do not stop and stir your mixture. Just let it cook! If the mixture in the bowl is not a caramel'ish, lightly brown color, cook for one minute more. Remove bowl from microwave and pour the sugar mixture directly over the nuts. Using a rubber spatula, push the nuts on the sides into the edges of the mixture before it cools so that you don't waste nuts that are not attached to the candy. Quickly sprinkle your chocolate chips over the top of the candy and let it melt there for about 2 minutes. Spread the melting chips over the top of your toffee. I like to sprinkle this with extra nuts. Let the toffee cool completely. Break into pieces and serve!

Steps:

• Place all the ingredients into a large bowl.
• Heat on high for 2-3 minutes.
• Remove and stir to dissolve the sugar.
• Return to micro and boil on high for 6-7 minutes or until the mixture is golden and at hard boil stage.
• Remove and let bubbles to settle, then pour into individual cup cases or into a shallow tray to set.