Best 4 Double Nut English Toffee Recipes
Indulge in the delightful confection of Double Nut English Toffee, a timeless classic that captivates taste buds with its irresistible combination of rich flavors and textures. This delectable treat features a buttery toffee base studded with an assortment of nuts, resulting in a symphony of crunchy and chewy textures. Coated in a layer of decadent chocolate, each bite delivers a perfect balance of sweetness, nuttiness, and a satisfying crunch. Embark on a culinary journey as we unveil the secrets behind this beloved confection, presenting a collection of recipes that cater to every preference and skill level. From the traditional method to variations that incorporate unique ingredients and techniques, let your creativity flourish as you explore the world of Double Nut English Toffee.
Let's cook with our recipes!
ENGLISH TOFFEE
This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.
Provided by nora
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 22.6 g, Cholesterol 30.5 mg, Fat 15.5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 9.2 g, Sodium 82.9 mg, Sugar 21.4 g
ENGLISH TOFFEE
Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET AND SALTY DOUBLE NUT TOFFEE BROWNIE BARS
Steps:
- Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
- In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
- Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.
ENGLISH TOFFEE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes British Recipes
Yield Makes about 3 pounds
Number Of Ingredients 6
Steps:
- Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.
- In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
- Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.
- Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.
- Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.
- Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.
Tips:
- Use a heavy saucepan. This will help to prevent the toffee from burning.
- Use a candy thermometer. This is the best way to ensure that the toffee reaches the correct temperature.
- Be careful not to overcook the toffee. Overcooked toffee will be hard and brittle.
- Work quickly when you are pouring the toffee onto the prepared pan. The toffee will start to set quickly.
- Let the toffee cool completely before cutting it into pieces. This will help to prevent the toffee from crumbling.
- Store the toffee in an airtight container at room temperature. The toffee will keep for up to 2 weeks.
Conclusion:
Double Nut English Toffee is a delicious and easy-to-make candy that is perfect for any occasion. With its rich, buttery flavor and crunchy texture, this toffee is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give this recipe a try. You won't be disappointed!
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