I am looking for a nice, yummy, crispy, light(in color) thin toffee recipe!! Its aalmost like a butter toffee?? PLEASE share your recipes with me. I prefer a toffee recipe for one like i described it, but if you have others, please share those too.

5 Answers

  • Anonymous
    9 years ago
    Favorite Answer

    Best Toffee Ever - Super Easy


    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.

  • Anonymous
    4 years ago

    Tom's Toffee Ingredients 1/2 lb unsalted butter 1 cup granulated sugar 1/2 cup nuts, finely chopped 1/3 cup chocolate chips, bittersweet, dark, or semi-sweet Method Combine first 3 ingredients and boil, stirring constantly until it thickens and looks like a brown paper bag. Pour on greased cookie sheet. Sprinkle the chocolate chips on top. Let melt and spread smooth over the mixture. Let cool and harden. Break into pieces.

  • 9 years ago

    English Toffee


    14 tablespoons (1 stick, plus 6 tablespoons) butter

    1 cup sugar

    2 tablespoons cold water

    1/2 cup chopped pecans

    1 teaspoon pure vanilla extract

    Dash salt

    1 (6-ounce) bag 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 (300 degrees to 310 degrees 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.

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  • Anonymous
    9 years ago i made this beofre and its great!!!!!!!!!!!!!! go here ^

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