How to make easy toffee?
I always wondered how to toffee and ehow never gave me a accurate answer soo an you Share your toffee recipe with me y'all??
- ?Lv 49 years agoFavorite Answer
Toffee Butter Crunch
1c (2 sticks) real butter
1 c. finely chopped pecans
1 Tbs. white Karo
1 1/2 c sugar
3 Tbl water
1 8oz. choc. Hersey Bar ( or milk choc. bark works really well , also milk choc. chips mixed w/ semi sweet choc chips, sprinkled on top of hot candy works too!)
Finely grated pecans for top
-Melt butter and add sugar, Karo, and water. Cook over medium heat, stirring occassionally until mixture reaches 300 degrees (hard crack) on the candy thermometer.
-Ouickly stir in 1 c. finely chopped nuts and spread on a well-greased cookie sheet. Wait 10 min. or so and spread thinly with 1/2 of the chocolate (which has been melted in a dbl. boiler or microwave). Then sprinkle with finely ground nuts over the chocolate. ( I use either pecan meal or you can use a grater)
-Spread waxed paper on top of candy and flip with a spatula and repeat w/ choc. and ground nuts on the other side. Slide cookie sheet back under, and place in refrigerator or freezer. Let get cold.
-Take out a break in to small pieces. Keep in a candy can in the frig till ready to serve.Source(s): Found it on another page.
- Pam LLv 69 years ago
5 cups granulated sugar
1 cup water
2 1/2 pounds (10 sticks) sweet cream butter
2 cups whole, shelled almonds
24 ounces semisweet or milk chocolate bars or chips (for coating)
3 cups almonds, ground
Grease two 9 x 13-inch baking pans with vegetable oil.
Combine sugar and water in a 4-quart saucepan. Cook over medium heat, stirring constantly, until the mixture registers 231 degrees F on a candy thermometer. Add butter slowly until all is melted. Add whole almonds and cook until they are golden brown.
Pour mixture into prepared pans (mixture should be about 1/2 inch deep) and immerse pans in ice water to harden toffee. Remove toffee onto wax paper or parchment paper.
Melt chocolate in a double boiler. Coat the top side of the toffee with half the melted chocolate and sprinkle with half the ground almonds. Repeat on underside of toffee.
Makes about 3 pounds.
- sxcbabii_92Lv 69 years ago
1/2 lb butter
1 cup sugar
1 pkg (4oz) blanched slivered almonds
4 - 6 Hershey bars
1/2 cup pecans, chopped fine
Place sugar, butter and almonds in a large, heavy pan on high heat. Stir constantly until color is creamy tan (about 5 minutes). Remove from heat and pour in ungreased cookie sheet. Top with Hershey bars. When chocolate melts, spread evenly. Top with finely chopped pecans. Break into pieces when cooled.
- Mr. GrummpLv 79 years ago
Recipe courtesy Paula Deen
* 14 tbsp. (1 stick, plus 6 tablespoons) butter
* 1 cup sugar
* 2 tbsp. cold water
* 1/2 cup chopped pecans
* 1 tsp. pure vanilla extract
* dash salt
* 1 bag (6-oz.) semisweet chocolate chips or thin chocolate bars
Generously butter a cookie sheet.
Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes.
Remove spoon from pan, and cook to a very brittle stage (300º to 310º F. on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water.
Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts.
Cool completely and break into pieces. Store in an airtight container.Source(s): FoodNetwork.com © 2010 Television Food Network, G.P. All Rights Reserved