TOFFEE-FLAVORED COFFEE
With its chocolate toffee flavor, this soothing java drink from our home economists makes mornings pleasantly perk along. Treat yourself to a cup in the afternoon as a special pick-me-up.
Provided by Taste of Home
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.
Nutrition Facts : Calories 242 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 150mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 1g protein.
HOMETOWN TOFFEE
Ree Drummond's Hometown Toffee recipe is super easy and endlessly customizable. A base layer of caramel candy is topped with a layer of chocolate and finished with trail mix favorites. The Pioneer Woman's toffee is the perfect giftable treat.
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Tip the almonds, sunflower seeds and pumpkin seeds onto a baking sheet. Toast until they begin to color, 10 to 12 minutes. Allow to cool.
- Melt the chocolate in a glass bowl over a pan of simmering water (or in the microwave for 1 to 2 minutes) and stir until smooth and glossy. Set aside.
- Spray a 9-by-12-inch baking sheet with nonstick cooking spray.
- Add the granulated sugar, butter, brown sugar, kosher salt and 2 tablespoons of water to a heavy-bottomed saucepan fitted with a candy thermometer. Cook over medium-high heat, swirling the pan occasionally, until the thermometer registers 300 degrees F, 5 to 8 minutes. Remove from the heat and stir in the vanilla. Sprinkle in the baking soda and mix. Pour onto the prepared baking sheet and tip the baking sheet to spread the toffee evenly. Let it cool and set, about 6 minutes.
- Drizzle the melted chocolate over the toffee. Scatter the toasted nuts and seeds, raisins and mini chocolate candy over the melted chocolate and sprinkle with the sea salt. Let set for 2 hours, then break the toffee into shards.
TOFFEE COFFEE
Sweeten up your coffee game with this delicious Toffee Coffee recipe. Complete with caramel, chocolate syrup and COOL WHIP, this quick and easy Toffee Coffee is just as awesome as you would imagine.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 5 servings, about 1 cup each.
Number Of Ingredients 5
Steps:
- Place coffee in filter in brew basket of coffee maker. Place toppings in empty pot of coffee maker.
- Add water to coffee maker; brew. When brewing is complete, stir until well blended.
- Pour into 5 coffee mugs. Top evenly with whipped topping.
Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 20 g, Protein 2 g
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
COFFEE FLAVORED ENGLISH BUTTER TOFFEE
A delicious coffee flavored English toffee. I found this recipe in a booklet from the grocery store.
Provided by Barb G.
Categories Candy
Time 35m
Yield 1 1/2 pounds candy
Number Of Ingredients 6
Steps:
- Prepare 9 by13 inch pan by lining the inside with aluminum foil or parchment paper.
- Melt butter over medium heat in a heavy 2 to 3 quart saucepan.
- Stir in sugar, corn syrup and espresso.
- Cook over medium heat stirring constantly until sugar is dissolved and mixture comes to a boil.
- Clip on candy thermometer and continue to stir occasionally until temperature reaches 195°F (hard crack stage).
- Pour mixture into prepared pan.
- Sprinkle with chocolate chips, wait 2 minutes then spread chocolate evenly over candy Sprinkle nuts over chocolate, shaking dish side to side to coat.
- Gently press nuts into chocolate.
- Let stand at room temperature to cool complete, break into pieces.
- Store in airtight container.
TINA'S TOFFEE
Edelweiss Chocolates in Beverly Hills makes a delicious toffee, but when I want to make it at home, I turn to my aunt Tina's toffee recipe. Every holiday season my aunt Tina and my mom would make a giant batch, with aunt Tina in charge and my mom as a helper. Our house would be filled with sheet pans of cooling toffee, with aunts and friends chopping nuts and melting chocolate. It's the go-to Thomas family gift, and I can't imagine a Christmas without it.
Provided by Claire Thomas : Food Network
Categories dessert
Time 5h40m
Yield about 5 pounds
Number Of Ingredients 7
Steps:
- Grease 2 sheet pans with butter.
- Heat the butter, sugar, kosher salt and 1/4 cup water in a medium saucepan fitted with a candy thermometer over low heat, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. Cook until the mixture reaches 302 degrees F, 15 to 20 minutes. Turn off the heat and add the vanilla, stirring to incorporate. Be careful not to burn yourself or the mixture.
- Immediately pour the hot toffee into the 2 prepared baking sheets and smooth until evenly coated and 1/8 to 1/4 inch thick. Put the pans into the fridge to let the toffee cool (this will take several hours, or leave the toffee in overnight, uncovered).
- Once the toffee has cooled, carefully loosen the pieces (you can do this by hand or with a knife). If it cracks, it's not a big deal.
- Melt the chocolate over a double boiler, stirring to combine. Use a spatula to coat one side of the toffee with the chocolate, and then immediately top with a heavy sprinkle of the pecans and a sprinkling of flaked sea salt. This must be done immediately, because the cold toffee can cause the chocolate to harden before the pecans can stick. Put the toffee back in the fridge to cool the chocolate. Once it has hardened (it takes about an hour), flip and coat the other side with the chocolate, pecans and sea salt. You will probably have chocolate and pecans left over, which you can use for more toffee. Let the toffee cool in the fridge until hardened again.
- When the toffee is ready, crack it into irregular pieces with your hands. Bag them or stick them in a tin for your own enjoyment.
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