Tennessee Toffee Recipes

Steps:

• Grease 2 sheet pans with butter.
• Heat the butter, sugar, kosher salt and 1/4 cup water in a medium saucepan fitted with a candy thermometer over low heat, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. Cook until the mixture reaches 302 degrees F, 15 to 20 minutes. Turn off the heat and add the vanilla, stirring to incorporate. Be careful not to burn yourself or the mixture.
• Immediately pour the hot toffee into the 2 prepared baking sheets and smooth until evenly coated and 1/8 to 1/4 inch thick. Put the pans into the fridge to let the toffee cool (this will take several hours, or leave the toffee in overnight, uncovered).
• Once the toffee has cooled, carefully loosen the pieces (you can do this by hand or with a knife). If it cracks, it's not a big deal.
• Melt the chocolate over a double boiler, stirring to combine. Use a spatula to coat one side of the toffee with the chocolate, and then immediately top with a heavy sprinkle of the pecans and a sprinkling of flaked sea salt. This must be done immediately, because the cold toffee can cause the chocolate to harden before the pecans can stick. Put the toffee back in the fridge to cool the chocolate. Once it has hardened (it takes about an hour), flip and coat the other side with the chocolate, pecans and sea salt. You will probably have chocolate and pecans left over, which you can use for more toffee. Let the toffee cool in the fridge until hardened again.
• When the toffee is ready, crack it into irregular pieces with your hands. Bag them or stick them in a tin for your own enjoyment.

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 the oven to 350 degrees F.
• Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

Steps:

• Grease a 9x13 inch baking pan.
• Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
• Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.

Steps:

• Melt first three ingredients for 2 minutes in a microwave at 50 percent power. With wire whisk, add sugar, cocoa and, one at a time, the eggs. Add milk and vanilla. Pour into pie crust and bake at 350° for 40-45 minutes.