What is a good recipe for toffee?

I have tasted some good homemade toffee, and one has nuts, chocolate chips and then chocolate on the top, but anything that tastes like a heath bar would be great. Thank you.

4 Answers

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  • 1 decade ago
    Best Answer

    ~*~I have the very answer(s)!!!!!!

    ENGLISH TOFFEE "HEATH BAR" CLONE

    1/2 lb. butter

    1 c. sugar

    1/2 c. nuts, finely chopped

    1/3 c. chocolate chips

    Combine butter, sugar & nuts in saucepan, & bring to boil. Let boil, stirring constantly, until it thickens & is lightly browned (about the color of a brown paper bag). Pour hot mixture onto a greased or buttered cookie sheet, & immediately sprinkle the chocolate chips on top. Let the chips melt then spread the chocolate smoothly over the toffee mixture. When candy is cooled & hardened break it into pieces. Bon Appetite!

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    SALTINE CRACKER CHOCOLATE TOFFEE BRITTLE—#1Now, the 3 variations of this recipe may sound a little odd, but please give on or both a try. I guarantee that you will love it!!!!

    1 c. butter

    1 c. sugar

    12-oz. pkg. dark chocolate chips

    saltine or light Wasa crackers

    walnuts, chopped & toasted

    1 tsp. vanilla extract

    Preheat oven to 350Fº. Line cookie sheet with foil, & butter the foil. Place one layer of crackers on the foil, making sure to cover the bottom. (NOTE: If using Wasa crackers, be sure to sprinkle lightly with salt after placing them in the pan.) Stir sugar & butter over medium heat just until butter is melted. Continue to cook, without stirring, over medium heat; mixture will come to a rolling boil. (Note: Too much stirring will make the mixture grainy.) When the sauce becomes totally covered with frothy bubbles & has a golden colored ring around it remove from heat & add vanilla extract. Pour sauce over the crackers, spreading it evenly with a metal spoon. Place pan in preheated oven for about 5 minutes. Remove from oven, immediately sprinkle the chocolate chips over all, & spread chocolate evenly, again with metal spoon. Sprinkle nuts over melted chocolate. Using the empty butter wrappers, lightly press the nuts down into the chocolate. Score before placing in freezer or fridge to cool for at least 1 hour. Scoring helps to later easily break them into squares. Or leave them unscored, & when cool break into jagged pieces, & serve. Keep chilled to keep from being sticky.

    SALTINE CRACKER CHOCOLATE TOFFEE BRITTLE—#2

    1 c. butter

    1 c. packed brown sugar

    12-oz. pkg. dark chocolate chips

    saltine or light Wasa crackers

    walnuts, chopped & toasted

    Preheat oven to 350ºF. Line cookie sheet with foil, & butter the foil. Place one layer of crackers on the foil, making sure to cover the bottom. (Note: if using Wasa crackers, be sure to sprinkle lightly with salt after placing in the pan.) Stir & slowly melt brown sugar & butter. Cooking at about a medium temperature, bring to a rolling boil, & continue to cook without stirring for ONLY 3 minutes, no more. Pour the cooked sauce over the crackers, spreading with a metal spoon to cover all the crackers. Place pan in oven & bake just until the crackers "float" (about 2-3 minutes). Remove from oven & sprinkle the chocolate chips over all, & spread chocolate evenly. Sprinkle nuts over melted chocolate, again with a metal spoon. Using the empty butter wrappers, lightly press the nuts down into the chocolate. Score before placing in freezer or fridge to cool for at least 1 hour. Scoring helps to later easily break them into squares. Or leave them unscored, & when cool break into jagged pieces, & serve. Keep chilled to keep from being sticky.

    Source(s): My own family cookbook!
  • Anonymous
    1 decade ago

    ALTINE CRACKER CHOCOLATE TOFFEE BRITTLE

    1 c. butter

    1 c. sugar

    12-oz. pkg. dark chocolate chips

    saltine or light Wasa crackers

    walnuts, chopped & toasted

    1 tsp. vanilla extract

    Preheat oven to 350Fº. Line cookie sheet with foil, & butter the foil. Place one layer of crackers on the foil, making sure to cover the bottom. (NOTE: If using Wasa crackers, be sure to sprinkle lightly with salt after placing them in the pan.) Stir sugar & butter over medium heat just until butter is melted. Continue to cook, without stirring, over medium heat; mixture will come to a rolling boil. (Note: Too much stirring will make the mixture grainy.) When the sauce becomes totally covered with frothy bubbles & has a golden colored ring around it remove from heat & add vanilla extract. Pour sauce over the crackers, spreading it evenly with a metal spoon. Place pan in preheated oven for about 5 minutes. Remove from oven, immediately sprinkle the chocolate chips over all, & spread chocolate evenly, again with metal spoon. Sprinkle nuts over melted chocolate. Using the empty butter wrappers, lightly press the nuts down into the chocolate. Score before placing in freezer or fridge to cool for at least 1 hour. Scoring helps to later easily break them into squares. Or leave them unscored, & when cool break into jagged pieces, & serve. Keep chilled to keep from being sticky.

  • Anonymous
    1 decade ago

    ENGLISH TOFFEE (HEATH BARS)

    2 c. white sugar

    6 tbsp. water

    1 tsp. vanilla

    Cook until sugar dissolves. Stir constantly. Add in 1 pound butter a little at a time, stir constantly. Bring to 260 degrees, add 1 cup chopped pecans and continue stirring until you reach 300 degrees.

    Pour into greased jelly roll pan and sprinkle 12 ounce package milk chocolate chips and spread like frosting. Sprinkle 1/2 cup fine chopped pecans over top.

  • 3 years ago

    Tom's Toffee factors a million/2 lb unsalted butter a million cup granulated sugar a million/2 cup nuts, finely chopped a million/3 cup chocolate chips, bittersweet, dark, or semi-candy technique combine first 3 factors and boil, stirring continuously until it thickens and looks like a brown paper bag. Pour on greased cookie sheet. Sprinkle the chocolate chips on acceptable. permit soften and unfold mushy over the blend. permit cool and harden. wreck into products.

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