HOMETOWN TOFFEE
Ree Drummond's Hometown Toffee recipe is super easy and endlessly customizable. A base layer of caramel candy is topped with a layer of chocolate and finished with trail mix favorites. The Pioneer Woman's toffee is the perfect giftable treat.
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Tip the almonds, sunflower seeds and pumpkin seeds onto a baking sheet. Toast until they begin to color, 10 to 12 minutes. Allow to cool.
- Melt the chocolate in a glass bowl over a pan of simmering water (or in the microwave for 1 to 2 minutes) and stir until smooth and glossy. Set aside.
- Spray a 9-by-12-inch baking sheet with nonstick cooking spray.
- Add the granulated sugar, butter, brown sugar, kosher salt and 2 tablespoons of water to a heavy-bottomed saucepan fitted with a candy thermometer. Cook over medium-high heat, swirling the pan occasionally, until the thermometer registers 300 degrees F, 5 to 8 minutes. Remove from the heat and stir in the vanilla. Sprinkle in the baking soda and mix. Pour onto the prepared baking sheet and tip the baking sheet to spread the toffee evenly. Let it cool and set, about 6 minutes.
- Drizzle the melted chocolate over the toffee. Scatter the toasted nuts and seeds, raisins and mini chocolate candy over the melted chocolate and sprinkle with the sea salt. Let set for 2 hours, then break the toffee into shards.
CARAMEL SHARDS
Categories Dessert Quick & Easy Gourmet
Number Of Ingredients 0
Steps:
- Lightly oil a 12-inch square of foil. In a heavy saucepan boil 1 1/4 cups sugar and 1/4 cup water over moderate heat, stirring, until sugar is dissolved. Boil syrup without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until pale golden. Continue cooking syrup without stirring, swirling pan, until deep golden. Immediately pour caramel onto foil and cool completely, about 20 minutes. Break caramel into shards. Shards keep, layered between sheets of wax paper, in an airtight container at room temperature 1 day. Recommended for garnish on chocolate and coffee desserts.
TOFFEE SHARDS
Make and share this Toffee Shards recipe from Food.com.
Provided by katew
Categories Dessert
Time 15m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Line a baking tray with baking paper.
- Stir sugar and 2 tblsp of water in a medium saucepan
- Dissolve sugar over low heat.
- Bring to the boil then boil without stirring for 6 minutes or till golden brown.
- Pour toffee onto tray, tilt tray to spread thinly.
- Sprinkle with cachous, cool for one hour to set.
- Break into shards.
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
PEAR TART WITH TOFFEE SHARDS
I love to cook, but I'm not a great 'baker' - this very easy tart is the exception. It's really easy and looks and tastes divine. The recipe is courtesy of the Age newspaper, Epicure section. A note - be careful when removing the cake as the toffee may still be hot. This might be more about my cake tin, but to prevent any toffee leakage - I've found it best to bake this with the cake tin sitting inside another, larger foil-lined baking tin.
Provided by amanda l b
Categories Tarts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 170 C fanforced (190 conventional).
- Grease a 20 cm round cake tin with removable base. Line the base with baking paper.
- Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
- Pour the sugar liquid into the cake tin and swirl around the base.
- Place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
- Beat together the eggs, brown sugar, vanilla essence and zests. Add the melted butter to the mixture.
- Mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
- Bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
- Remove from the oven and carfeully invert onto a plate when still warm. You may that the toffee runs a little or sticks to the paper base. Pull the toffee off and place as shards on the cake surface.
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