Mmmm English Toffee Recipes

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

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:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

Steps:

• Melt the butter in a saucepan.
• Add sugar, salt and vanilla.
• Boil gently several minutes, stirring frequently to prevent burning. Until it reaches 300 degrees on a candy thermometer.
• Arrange 1 cup pecans on 8 inch square pan.
• Pour the boiled mixture over top and spread to cover evenly.
• Let toffee set up for 15minutes until slightly firm but still VERY warm.
• Sprinkle with chocolate chips and allow them to melt completely.
• Gently Spread chocolate to cover completely.
• Arrange pecan halves over top.
• Cool to set.
• Drizzle with melted white chocolate and let cool completely.
• Break into chunks to serve.

Steps:

• Spread half the ground nuts in a thin, even layer over 3/4 of an ungreased half-sheet baking pan. Spread half the chocolate over the nuts.
• Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat. Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees. Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees. Pour the hot mixture over the nut and chocolate layers, use an offset spatula to evenly spread the toffee over the chocolate. Allow to cool for 1-2 minutes.
• Sprinkle remaining chocolate evenly over the cooling syrup, and carefully spread the chocolate over the surface of the toffee. Then sprinkle on the remaining ground nuts. Let stand in a cool place (preferably not the kitchen) for at least five hours. Break or cut into bite-size pieces. If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes. Store in a covered container or in glass jars or decorated tins.

Steps:

• Place a piece of foil that is big enough to cover a 9 X 13 jelly roll pan (like a cookie sheet with sides).
• Spray the foil with cooking spray.
• Sprinkle pecan pieces evenly on foil.
• Melt butter, sugar (both the two cups and 1 tablespoon of sugar), Karo syrup, and water in pan on stovetop.
• Bring the mixture to a boil.
• Turn to medium heat and stir continuously until a candy thermometer says between 290 and 300 degrees or caramel in color.
• Pour mixture over the pecans.
• Spread evenly over the pecans.
• Evenly distribute chocolate chips over toffee.
• Let the chocolate chips melt on toffee for 5 to 10 minutes.
• Use fork or spoon to spread melted chocolate chips over toffee.
• Sprinkle 1 cup chopped walnuts on top of chocolate mixture.
• Refrigerate until chocolate is firm.
• Break toffee into pieces.
• Store in an airtight container.
• 30 minutes preparation and cooking time does not include the time it takes to cool and the chocolate to harden on top.

Steps:

• butter a 9x13 baking dish and scatter pecan halves evenly across the bottom.
• in heavy sauce pan, melt butter, add sugar and bring to a boil.
• Boil approximately 12 minutes or until candy reaches 290°.
• Add chopped pecans and stir to mix, then pour over halves in backing dish.
• Place candy bars on top, allow to melt and then smooth over. ( i like to use high quality chocolate, but Hersheys will do).
• Chill thoroughly , turn pan over, dump on counter and break up by whacking with heavy spoon.

Steps:

• Combine all ingredients in large saucepan.
• Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.
• Test by spooning a few drops into a cup of cold water.
• The toffee is done when it hardens at once into a crisp ball.
• Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
• When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.