Time 30m Yield about 1-1/2 pounds. Number Of Ingredients 7 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.
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.
Yield 24 Number Of Ingredients 6 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.
Time 1h10m Yield 36 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread nuts in pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3. Meanwhile, in heavy 2-quart saucepan, cook sugars, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 20 to 25 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand. Stir in 1/2 cup of the nuts; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining nuts. Refrigerate about 30 minutes or until chocolate is firm. Break into pieces. Store in tightly covered container.
Time 30m Yield 12 serving(s) Number Of Ingredients 6 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.
Time 45m Yield about 1-3/4 pounds. Number Of Ingredients 8 Steps:
Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.
More about “buttery walnut toffee recipes”
Time 1h20m Yield 2 Pounds, 8-12 serving(s) Number Of Ingredients 11 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.
