ENGLISH TOFFEE
This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.
Provided by nora
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Butter a 10x15 inch jellyroll pan.
- Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
- Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 22.6 g, Cholesterol 30.5 mg, Fat 15.5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 9.2 g, Sodium 82.9 mg, Sugar 21.4 g
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
EASY, EASY ENGLISH TOFFEE
A friend at work passed this on to me. It is so easy that she proceeded to just "tell" me the recipe. I am one of those people that like to have it written down...she was kind enough to email it to me. As she was telling me how to make it, she said that you needed a jar of peanut butter. At first, I didn't understand why but after making it the first time, I found it is the most important part of making this toffee a success every time!!! ***IMPORATANT*** You turn the jar upside down and use the color of the peanut butter as a GUIDE as to what color the mixture should be when you pull it off the heat. The mixture will darken a bit after you take it off the heat so this little trick will help you NOT to burn the toffee. For preparation time, I put approx. 10 minutes active cooking (stirring) time and 1 hour for cooling/enrobbing in chocolate/refrigeration time.
Provided by Fireflylover
Categories Candy
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 181.4, Fat 13.6, SaturatedFat 6.8, Cholesterol 20.3, Sodium 68.8, Carbohydrate 15.7, Fiber 1.3, Sugar 13.7, Protein 1.8
SHARON'S ENGLISH TOFFEE
Make and share this Sharon's English Toffee recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 30m
Yield 1 pan
Number Of Ingredients 5
Steps:
- Melt butter; add sugar, cinnamon and water.
- Bring to slow boil and boil 30 minutes, stirring constantly.
- Test in cold water for brittle test.
- Pour on cookie sheet and mark as soon as it sets.
- When chilled, dip each piece and dipping chocolate and ground nuts.
Nutrition Facts : Calories 5413.8, Fat 421.1, SaturatedFat 240.3, Cholesterol 976.1, Sodium 3302.8, Carbohydrate 426.3, Fiber 9.3, Sugar 404.7, Protein 21.6
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Bertha C.
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 6
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.
ENGLISH TOFFEE
Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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BEST ENGLISH TOFFEE RECIPE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
4.9/5 (8)Total Time 35 minsCategory Candy, DessertCalories 280 per serving
- Combine the first four ingredients. Stirring constantly, cook over med to med-high heat until 285 degrees. Around 20-25 minutes. The mixture should turn into a light brown/caramel look.
- Pour into the prepared jelly roll pan. Sprinkle chocolate chips on top. Let chocolate chips soften and then spread all over the toffee. Sprinkle with chopped pecans while chocolate is still warm. Press the pecans down ever so slightly into the chocolate.
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4.8/5 (38)Total Time 25 minsCategory DessertCalories 243 per serving
- Get all of your ingredients measured and set out before you start the recipe. Then place your almonds on a plate and microwave them for 2-3 minutes on high to toast them. Line a baking sheet (preferable a 9x13 pan) with foil and place the almonds in a single layer on the foil - space them out as best you can.
- Add sugar, butter, vanilla, and salt to a large sauce pan (at least 2-quarts and it needs to have a thick bottom - not a thin metal one or your toffee will burn!) and melt over medium heat, stirring throughout.
- When ingredients are completely melted, continuously stir and gradually increase heat to medium-high. Keep stirring, stirring, stirring for 9-15 minutes until the toffee is a golden brown color (similar to the color of the raw almonds). As soon as it reaches that color, quickly pour over almonds in your prepared pan.
- Allow to cool for about 2-3 minutes, then sprinkle with chocolate chips. Allow to sit for another couple of minutes so the chocolate chips will melt, then spread over the toffee. Sprinkle with chopped pecans and allow to cool completely. (If you put the pan in the fridge it will speed up the process a bit).
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