Aunt Normas Chocolate Nut Toffee Recipes

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

Steps:

• Spread nuts on bottom of a well-buttered 8X8 pan.
• Combine margarine and brown sugar in a heavy saucepan and bring to a full boil.
• Boil for 7 minutes, stirring constantly.
• Pour mixture over nuts, being sure to cover them all.
• Scatter chocolate chips over toffee.
• Cover until chips have softened, then spread evenly.
• Refrigerate until chocolate has set, turn out on a board and break into bite-sized pieces.

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.

Steps:

• in 2 qt saucepan combine sugar and butter. cook over low heat stirring occaionally, until candy thermometer reaches 300*F (149*C) or a small amount of mixture dropped into ice water forms brittle strands 25-30 minutes.
• spread on waxed paper-lined 15x10x1in jelly roll pan.
• sprinkle chocolate chips over hot candy, let stand 5 minutes.
• spread melted chocolate evenly over candy.
• sprinkle with nuts, cool completely, break into pieces.
• serve.

Steps:

• Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.

Steps:

• Melt the butter over medium heat in a large saucepan. Stir in the sugar.
• Stir constantly until the toffee mixture turns a lovely caramel color. (You don't necessarily need a candy thermometer, but if you want to use one, the mixture is at around 280-300°F at this point).
• You can add the nuts now, or wait and sprinkle them on top of the chocolate.
• Carefully pour the hot toffee onto a large cookie sheet (a rimmed cookie sheet or you'll coat your counter with hot toffee) that's been lightly coated with cooking spray.
• After a few minutes, when the toffee begins to set up but is still hot, sprinkle the chocolate chips on top.
• Once melted, spread out the chocolate to evenly coat the toffee. If you didn't already mix in the nuts, sprinkle them on top of the still warm chocolate -- or mix the nuts in AND sprinkle them on top, knock yourself out.
• Once the toffee is completely cooled, you can break it up into bite size pieces.

Steps:

• Preheat the oven to 350°F. Grease a baking sheet and line with parchment paper.
• In a large bowl, mix together the melted butter and brown sugar. Add in the egg yolk, vanilla, and salt. Gradually add in the flour, stirring after each addition. The mixture should be thick and moldable, similar to cookie dough.
• Drop the dough mixture onto the prepared baking sheet and spread it thinly.
• Bake for 10-15 minutes, or until the crust is golden brown and bubbly, starting to brown on the edges (mine took around 12 minutes).
• Once removed from the oven, while the crust is still warm, add the chocolate on top. Let it sit for a few minutes, or until slightly melted. Spread the chocolate with a rubber spatula evenly. Add the chopped nuts (if using).
• Let sit for about 20 minutes, or until chocolate is set. For a more set or chilled bar, place it into the refrigerator for an additional 15-20 minutes.
• Cut into squares and enjoy! Bars can be stored in an airtight container in the refrigerator for up o 5 days (you may want to let them sit at room temperature for a few minutes after removing them from the refrigerator).

Steps:

• Melt butter in a heavy 4 quart saucepan. Add sugar syrup and water.
• Cook mixture, stirring often to hard crack stage (300F on a candy thermometer and medium golden brown)
• Watch carefully after syrup reaches 230F - do not over cook - it will scorch! - do not under cook - it will not be brittle. Test in cold water - it will be of brittle texture.
• Quickly stir in the sliced toasted almonds. Turn out on large ungreased cookie sheet or jelly roll pan.
• Melt chocolate in double boiler over hot water.
• After candy sets, spread with melted chocolate.
• Sprinkle finely chopped almonds over soft chocolate.
• Chill entire candy; then break into sizable pieces.