Looking for toffee recipe

Microwave Toffee

1/2 Cup of Finely chopped pecans
1/2 Cup butter or Margarine
1 Cup Sugar
1 Tsp. salt
1/4 Cup Water
3/4 Cup Chocolate Chips
1/2 Nuts (chopped)
Sprinkle 1/2 Cup nuts in a 9 inch circle on a greased (pie plate, baking
pan, etc)
SET ASIDE
Coat top of a 2"--2 1/2 Quart glass bowl with butter and put the rest of the
butter in a bowl, add sugar-salt-water
DO NOT STIR
Microwave on High for 8-9 min OR till begins to turn light brown
DO NOT MIX
Pour mixture over nuts, sprinkle chocolate chips over mixture.
Let sit for 1 min and spread melted chips---sprinkle rest of chopped nuts on
top.
Chill till firm
Break into Pieces.

King's Crown said:

I've been searching the net and haven't found a recipe that sings to
me. They are all different to some extent. Mostly it's a variation
on the equal parts of sugar and butter cooked to about 300 degrees.
The toffee I was given was covered in chocolate on top and on the
bottom very thinly. It was SO good. One could really tell it was
made with butter. I'm hoping someone has a tried and true Toffee
recipe.

Lynne

I have one which is a microwave recipe (gasp) and it tastes like Heath
toffee bars... would you be interested in that?

Jill

jmcquown said:

I have one which is a microwave recipe (gasp) and it tastes like Heath
toffee bars... would you be interested in that?

Jill

Yes Please

On Sun, 18 Dec 2005 08:37:28 GMT, "King's Crown" <[email hidden]>

Quoted message said:

I've been searching the net and haven't found a recipe that sings to me.
They are all different to some extent. Mostly it's a variation on the equal
parts of sugar and butter cooked to about 300 degrees. The toffee I was
given was covered in chocolate on top and on the bottom very thinly. It was
SO good. One could really tell it was made with butter. I'm hoping someone
has a tried and true Toffee recipe.

The first one is Mom's. The second is from Land O'Lakes. When
looking for a buttery recipe, that's the first place I look. They
don't use any more butter than the others, but I trust their recipes.

* Exported from MasterCook *

English Toffee

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup blanched almonds -- chopped
2 ounces German chocolate squares

Melt butter. Add sugar, stirring constantly. Do not let boil until
sugar is completely dissolved.

Add water and syrup. Cook slowly to crack stage, stirring
occasionally. Stir in half of almonds.

Pour mixture into two well-buttered pie tins.

Melting one cake at a time, coat toffee with chocolate and remaining
almonds.

Chill first side thoroughly before turning toffee over to coat the
other side with chocolate.

Source:
"Pat Zastera (Damsel's mom)"

- - - - - - - - - - - - - - - - - - -

MOM'S BUTTER TOFFEE

Buttery toffee candy is a special holiday treat that will become a
family favorite.

Preparation 15 min.
Cooking 25 min.

Ingredients:

1 cup sugar
1 cup LAND O LAKES® Butter (no substitutes)
1 cup real semi-sweet chocolate chips (We recommend NESTLE® TOLL HOUSE® Morsels)
1/4 cup finely chopped pecans

Instructions:

Combine sugar and butter in heavy 2-quart saucepan. Cook over medium
heat, stirring occasionally with a wooden spoon, until candy
thermometer reaches 300°F or small amount of mixture dropped into ice
water forms brittle strands (25 to 30 minutes).

Quickly spread into 15x10x1-inch jelly-roll pan. Sprinkle chocolate
chips over hot candy; let stand 5 minutes. Spread melted chocolate
evenly over candy; sprinkle with pecans. Cool completely; break into
pieces.

TIP: Stir occasionally and gently with a wooden spoon until mixture
reaches 260 to 265°F (127 to 130°C). Continue cooking, stirring as few
times as possible, until mixture reaches 300°F (149°C). Stirring too
much contributes to toffee separating. It is important to keep the
mixture from burning, so stir gently once in a while.

TIP: Store butter toffee in an airtight container in a cool, dry
place. Do not refrigerate.
Ingredient Substitution Index

Yield: 1 1/4 pounds

Nutrition Facts ((1 (1-ounce) serving)

--------------------------------------------------------------------------------

Calories: 150
Fat: 11 g
Cholesterol: 20 mg
Sodium: 65 mg
Carbohydrates: 14 g
Dietary Fiber: <1 g
Protein: <1 g

--------------------------------------------------------------------------------

12060 Copyright © 2001 Land O'Lakes, Inc.
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

King's Crown said:

I've been searching the net and haven't found a recipe that sings to
me. They are all different to some extent. Mostly it's a variation
on the equal parts of sugar and butter cooked to about 300 degrees.
The toffee I was given was covered in chocolate on top and on the
bottom very thinly. It was SO good. One could really tell it was
made with butter. I'm hoping someone has a tried and true Toffee
recipe.

Lynne

I have one which is a microwave recipe (gasp) and it tastes like Heath
toffee bars... would you be interested in that?

Jill

Yes, please.

Lynne

Damsel in dis Dress said:

The first one is Mom's. The second is from Land O'Lakes. When
looking for a buttery recipe, that's the first place I look. They
don't use any more butter than the others, but I trust their recipes.

I can vouch for your Mom's recipe since I just made it. I found
the second recipe difficult since it was hard to get the sugar to
melt properly without the addition of the extra 3 TB's of water.

The 15" X 10" pan called for in the LoL recipe would have been
spreading the toffee a little too thin, at least for my
preferences. I just dumped it out onto Silpat and it spread to
about 9" round at about 1/4" thick.

I also used about 4oz of white chocolate rather than the 2oz of
dark called for in your mom's recipe. The chocolate can be spread
pretty thin once melted, but I wanted more chocolate. I used raw
pepitas, not almonds or pecans, since that was the only nuts I
have on hand.

Everything worked well. I've tried the microwave recipes before
and they don't come out consistently. Do it the 'old fashioned'
way for better results.

-sw

Quoted message said:

* Exported from MasterCook *

English Toffee

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup blanched almonds -- chopped
2 ounces German chocolate squares

Melt butter. Add sugar, stirring constantly. Do not let boil until
sugar is completely dissolved.

Add water and syrup. Cook slowly to crack stage, stirring
occasionally. Stir in half of almonds.

Pour mixture into two well-buttered pie tins.

Melting one cake at a time, coat toffee with chocolate and remaining
almonds.

Chill first side thoroughly before turning toffee over to coat the
other side with chocolate.

Source:
"Pat Zastera (Damsel's mom)"

- - - - - - - - - - - - - - - - - - -

MOM'S BUTTER TOFFEE

Buttery toffee candy is a special holiday treat that will become a
family favorite.

Preparation 15 min.
Cooking 25 min.

Ingredients:

1 cup sugar
1 cup LAND O LAKES® Butter (no substitutes)
1 cup real semi-sweet chocolate chips (We recommend NESTLE® TOLL HOUSE® Morsels)
1/4 cup finely chopped pecans

Instructions:

Combine sugar and butter in heavy 2-quart saucepan. Cook over medium
heat, stirring occasionally with a wooden spoon, until candy
thermometer reaches 300°F or small amount of mixture dropped into ice
water forms brittle strands (25 to 30 minutes).

Quickly spread into 15x10x1-inch jelly-roll pan. Sprinkle chocolate
chips over hot candy; let stand 5 minutes. Spread melted chocolate
evenly over candy; sprinkle with pecans. Cool completely; break into
pieces.

TIP: Stir occasionally and gently with a wooden spoon until mixture
reaches 260 to 265°F (127 to 130°C). Continue cooking, stirring as few
times as possible, until mixture reaches 300°F (149°C). Stirring too
much contributes to toffee separating. It is important to keep the
mixture from burning, so stir gently once in a while.

TIP: Store butter toffee in an airtight container in a cool, dry
place. Do not refrigerate.
Ingredient Substitution Index

Yield: 1 1/4 pounds

Nutrition Facts ((1 (1-ounce) serving)

--------------------------------------------------------------------------------

Calories: 150
Fat: 11 g
Cholesterol: 20 mg
Sodium: 65 mg
Carbohydrates: 14 g
Dietary Fiber: <1 g
Protein: <1 g

--------------------------------------------------------------------------------

12060 Copyright © 2001 Land O'Lakes, Inc.

King's Crown said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

King's Crown said:

I've been searching the net and haven't found a recipe that sings to
me. They are all different to some extent. Mostly it's a variation
on the equal parts of sugar and butter cooked to about 300 degrees.
The toffee I was given was covered in chocolate on top and on the
bottom very thinly. It was SO good. One could really tell it was
made with butter. I'm hoping someone has a tried and true Toffee
recipe.

Lynne

I have one which is a microwave recipe (gasp) and it tastes like
Heath toffee bars... would you be interested in that?

Jill

Yes, please.

Lynne

I posted it separately for you and Mr. Libido (heheh) Trust me, it's
delicious! If you like Heath bars you'll love this toffee!

Jill

Steve Wertz said:

Damsel in dis Dress said:

The first one is Mom's. The second is from Land O'Lakes. When
looking for a buttery recipe, that's the first place I look. They
don't use any more butter than the others, but I trust their recipes.

I can vouch for your Mom's recipe since I just made it.

I also used about 4oz of white chocolate rather than the 2oz of
dark called for in your mom's recipe. The chocolate can be spread
pretty thin once melted, but I wanted more chocolate. I used raw
pepitas, not almonds or pecans, since that was the only nuts I
have on hand.

Everything worked well. I've tried the microwave recipes before
and they don't come out consistently. Do it the 'old fashioned'
way for better results.

Thanks, Steve! I'm glad it worked well for you. We're hoping to make
a batch later today. :o)

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

In article <[email hidden]>,

King's Crown said:

I've been searching the net and haven't found a recipe that sings to me.
They are all different to some extent. Mostly it's a variation on the equal
parts of sugar and butter cooked to about 300 degrees. The toffee I was
given was covered in chocolate on top and on the bottom very thinly. It was
SO good. One could really tell it was made with butter. I'm hoping someone
has a tried and true Toffee recipe.

Lynne

I just finished making a small batch and posted a recipe and pictures on
my website.

Chocolate Toffee
1/2 cup butter
3/4 cup light brown sugar
1 cup chopped walnuts
1 cup milk chocolate chips

Combine the butter and brown sugar and boil for 7 minutes, stirring
constantly, While boiling, spread the nuts in an 8" square pan. When
ready, pour toffee over nuts, spreading if necessary. Sprinkle
chocolate chips on top and cover with a breadboard for a couple minutes
to melt the chips. Spread chocolate over toffee, cool, and break into
pieces.

A few more details on the site.
--
http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I think
I'll become a critic - Rob's been calling me one for years!)
and a toffee recipe.

On Sun 18 Dec 2005 08:01:15p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

In article <[email hidden]>,

King's Crown said:

I've been searching the net and haven't found a recipe that sings to
me. They are all different to some extent. Mostly it's a variation on
the equal parts of sugar and butter cooked to about 300 degrees. The
toffee I was given was covered in chocolate on top and on the bottom
very thinly. It was SO good. One could really tell it was made with
butter. I'm hoping someone has a tried and true Toffee recipe.

Lynne

I just finished making a small batch and posted a recipe and pictures on
my website.

Chocolate Toffee
1/2 cup butter
3/4 cup light brown sugar
1 cup chopped walnuts
1 cup milk chocolate chips

Combine the butter and brown sugar and boil for 7 minutes, stirring
constantly, While boiling, spread the nuts in an 8" square pan. When
ready, pour toffee over nuts, spreading if necessary. Sprinkle
chocolate chips on top and cover with a breadboard for a couple minutes
to melt the chips. Spread chocolate over toffee, cool, and break into
pieces.

A few more details on the site.

Looks lucious, Barb! One of my favorite candies.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Quoted message said:

Chocolate Toffee
1/2 cup butter
3/4 cup light brown sugar
1 cup chopped walnuts
1 cup milk chocolate chips

Combine the butter and brown sugar and boil for 7 minutes, stirring
constantly, While boiling, spread the nuts in an 8" square pan. When
ready, pour toffee over nuts, spreading if necessary. Sprinkle
chocolate chips on top and cover with a breadboard for a couple minutes
to melt the chips. Spread chocolate over toffee, cool, and break into
pieces.

Hey Barb,

Tried the recipe tonight and it's as easy as you say and just as tasty. I
don't care for walnuts and don't have any in the house, but I had some
previously toasted almonds. I chopped them up and reserved some of the
finer pieces maybe about a tablespoon or two for the top. I did just as the
recipe said except I poured mine into a DeMarle Silcone pan and I sprinkle
the fine nuts over the top of the chocolate after I spread it out. I'm
having a hard time keeping hubby out of it as it's his favorite candy.
Wonder why I never thought of making it before. Fortunately, any I wanted
for gifts I've already packaged and put away. I made a double batch.

Thank you for the recipe help,

Lynne

In article <[email hidden]>,

King's Crown said:

Quoted message said:

Chocolate Toffee
1/2 cup butter
3/4 cup light brown sugar
1 cup chopped walnuts
1 cup milk chocolate chips

Combine the butter and brown sugar and boil for 7 minutes, stirring
constantly, While boiling, spread the nuts in an 8" square pan. When
ready, pour toffee over nuts, spreading if necessary. Sprinkle
chocolate chips on top and cover with a breadboard for a couple minutes
to melt the chips. Spread chocolate over toffee, cool, and break into
pieces.

Hey Barb,

Tried the recipe tonight and it's as easy as you say and just as tasty. I
don't care for walnuts and don't have any in the house, but I had some
previously toasted almonds. I chopped them up and reserved some of the
finer pieces maybe about a tablespoon or two for the top. I did just as the
recipe said except I poured mine into a DeMarle Silcone pan and I sprinkle
the fine nuts over the top of the chocolate after I spread it out. I'm
having a hard time keeping hubby out of it as it's his favorite candy.
Wonder why I never thought of making it before. Fortunately, any I wanted
for gifts I've already packaged and put away. I made a double batch.

Thank you for the recipe help,

Lynne

Oh, I'm glad you liked it, Lynne. I used unsalted butter and thought it
tasted a little flat. And I think my next batch will have fewer
chocolate chips involved, too. I don't think it needs as much as that
cup provides. I might halve it.

Glad you like it,
-B
--
http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I think
I'll become a critic - Rob's been calling me one for years!)
and a toffee recipe.

Quoted message said:

Oh, I'm glad you liked it, Lynne. I used unsalted butter and thought it
tasted a little flat. And I think my next batch will have fewer
chocolate chips involved, too. I don't think it needs as much as that
cup provides. I might halve it.

Glad you like it,
-B

You know I only keep unsalted butter on hand and I wondered if I should have
thrown in a pinch of salt. It was so good I thought without added salt. I
definitely halved the chocolate, but that's because I'm not a big chocolate
fan. *ducking from flying hot mitts* Half I have to admit was barely enough
to spread across the top, but it made a very nice fine layer that held the
finely chopped nuts and tasted good.

Lynne