CHOCOLATE TOFFEE
Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can - sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com. This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You'll be amazed that you made it - and so will any friends that you give it to. It makes a great holiday gift.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
- Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
- Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.
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
WHITE CHOCOLATE TOFFEE
"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h45m
Yield 25 to 30 pieces of toffee
Number Of Ingredients 10
Steps:
- Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
TOFFEE DELIGHT
Steps:
- 1. Prepare pudding according to package directions using 2 cups milk.
- 2. Meanwhile, slice cakes in half horizontally. Line an 11 x 7 inch dish with bottom halves of cakes, cut sides up. Sprinkle with 1/2 candy.
- 3. Spoon pudding over candy. Place top of cakes over pudding, cut sides down.
- 4. Spread with whipped topping; sprinkle with remaining candy.
- 5. Cover and chill 2 hours.
CHOCOLATE TOFFEE DELIGHTS
My sister first let me have a taste of these delicious bars and I knew I had to have the recipe. The recipe originally came from the Taste of Home magazine, and is supposed to taste similar to a famous Girl Scout cookie. To me it didn't taste much like that cookie, but it was fantastic in its own right. When I make this I use the Smucker's Sugar Free topping--it cuts some of the calories and I don't notice a difference in flavor. You can use semi sweet chips if you have trouble finding dark, but I think milk chocolate chips would be too sweet in this recipe.
Provided by Mommy2two
Categories Bar Cookie
Time 50m
Yield 1 pan, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to the creamed mixture and mix well.
- Press into greased 9x13 baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
- Meanwhile, place coconut and almonds in food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread evenly over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on wire rack.
- In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars.
Nutrition Facts : Calories 208.5, Fat 10.8, SaturatedFat 6.4, Cholesterol 20.5, Sodium 153.7, Carbohydrate 27.8, Fiber 1.1, Sugar 8.8, Protein 2.1
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