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
ALMOND TOFFEE
I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
TOFFEE ALMOND CRUNCH
I love toffee and this is a great recipe. You can make it with or without the chocolate--good either way. This recipe is from a Good Housekeeping cookbook.
Provided by SharleneW
Categories Candy
Time 55m
Yield 1 3/4 pounds, 28 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan.
- In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling.
- Stir in butter.
- Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° to 310° (hard crack stage), about 20 minutes.
- (Once temperature reaches 220° things move quickly, so watch very carefully!) Remove from heat.
- Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup.
- Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly.
- Cool candy completely in pan on wire rack.
- Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth.
- Remove from heat; cool slightly.
- Lift out candy, in one piece, and place on cutting board.
- With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate.
- Let stand until chocolate has set, about 1 hour.
- Use sharp knife to help break hardened candy into pieces.
- Layer between waxed paper in an airtight container.
ALMOND TOFFEE CRUNCH
This recipe came from a book of wonderful recipes from a bunch of wonderful people. All of which are diagnosed with Scleroderma. It's called "Cooking Up a Storm for Scleroderma". I received it from my support group leader as a Christmas gift. Thank you, Annie!
Provided by Chef Mommydude
Categories Candy
Time 25m
Yield 15-20 pieces, 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Line a jelly roll pan or cookie sheet with aluminum foil. Spread saltine crackers over the pan (do not overlap). In a saucepan, melt butter. Add in brown sugar. Bring mixture to a rolling boil and boil for 3 minutes, stirring constantly. Pour on top of crackers, spread evenly. Put in oven for 5 minutes. Remove from oven and immediately pour chocolate chips evenly on top. Let chips stand for a few minutes until they are shiny and soft. With a spatula, spread chocolate to cover entire pan. Top with walnuts. Let cool, then refrigerate about 2 hours. Do not cut with a knife. Break into pieces and enjoy.
Nutrition Facts : Calories 536.5, Fat 37.6, SaturatedFat 18.6, Cholesterol 48.8, Sodium 271.9, Carbohydrate 53, Fiber 3.1, Sugar 40.1, Protein 4.5
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