Walnut Toffee Recipes

Steps:

• Line an 11x7-in. pan with foil and grease the foil with 1 tablespoon butter. Arrange almonds evenly in pan; set aside. , In a heavy saucepan, combine the sugar, salt and remaining butter. Bring to a boil, stirring constantly. Cook and stir until mixture is caramel-colored and a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over almonds. Cool completely., Spread melted chocolate over toffee; sprinkle with walnuts. Let stand until set. Break into pieces. Store in an airtight container.

Steps:

• Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer.
• When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.
• Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.

Steps:

• Butter small cookie sheet.
• Melt butter in heavy 2-1/2-quart saucepan overlow heat.
• Add both sugars, water, molasses, espresso, cinnamon and salt;stir until sugar dissolves.
• Attach clip-on candy thermometer to pan.
• Increase heat to medium; cook until thermometer registers 290~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes.
• Remove pan from heat.
• Mix in 1-1/2 cups nuts.
• Immediately pour mixture onto prepared sheet; do not scrap pan.
• Tilt sheet so that toffee spreads to 1/4-inch thickness.
• Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates.
• Let stand 1 minute.
• Using back of spoon, swirl chocolates to spread slightly.
• Shake sheet to form even chocolate layer.
• Using tip of knife, swirl chocolates to create marble pattern.
• Sprinkle with remaining 1/2 cup nuts.
• Refrigerate until toffee is firm, about 1 hour.
• Break toffee into pieces.
• (Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature.
• If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.

Steps:

• 1. Line 9x13 cookie sheet with 1 1/2 cups of walnuts that have been chopped in a nut chopper or food processor. Don't over chop them but you want them smaller than they come in the bags marked "chopped" walnuts.
• 2. Melt butter over low heat.
• 3. Add sugar and stir until sugar dissolves.
• 4. Add water and light corn syrup. Cook over low heat to 290°F crackling stage. Stirring occasionally making sure not to burn the bottom.
• 5. Keep candy thermometer in pot and MAKE SURE you cook to EXACTLY 290° (be patient, this takes time since you're cooking on low).
• 6. Pour filling over walnuts evenly.
• 7. Sprinkle with chocolate chips.
• 8. Use a butter knife to spread the chocolate evenly over filling as it melts.
• 9. Sprinkle with remaining 1/2 cup black walnuts.
• 10. Let stand to cool before breaking. Once cool, stick butter knife pointed side down and push through candy and break into different sized pieces. ENJOY!

Steps:

• To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
• Butter 15x10-inch pan. In heavy 3 1/2-quart saucepan, melt 1 1/4 cups butter over medium heat. Stir in granulated sugar, brown sugar, molasses, coffee powder, cinnamon, salt and water. Cook, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into threads that are hard but pliable.
• Remove from heat; stir in toasted walnuts. Quickly pour mixture into pan and spread in even layer. Immediately sprinkle chocolate and vanilla chips over top; let stand 5 minutes. Swirl melted chips using offset spatula.
• Cover; refrigerate until firm, about 1 hour. Break toffee into pieces. Store tightly covered in refrigerator up to 7 days. Serve cold or room temperature.

Steps:

• For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use., On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat., Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth., Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.

Steps:

• Butter a 9" square pan.
• Melt the butter in two-quart saucepan.
• Stir in the sugar gradually.
• Add the syrup and water; cook over moderate heat, stirring occasionally to 290°F on a candy thermometer or until a little of mixture becomes very brittle in cold water.
• Add 1 cup nuts.
• Cook 3 minutes, stirring constantly.
• Pour in buttered pan.
• When cold, remove from pan.
• Coat 1 side of toffee with the melted chocolate and then sprinkle with chopped walnuts.
• Flip out on to waxed paper.
• Break into bite size pieces by dropping on hard surface.

Steps:

• In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Combine egg yolks and milk; stir into flour mixture until blended. With lightly floured hands, press dough onto the bottom and 1 in. up the sides of a 12-in. tart pan with removable bottom. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights. Place pan on a baking sheet. Bake at 375° until edges are lightly browned, 12-15 minutes., Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Remove foil from crust; pour filling into crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Store in the refrigerator.

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.