Best 7 Microwave Pecan Toffee Recipes

HOMETOWN TOFFEE

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.

EASY MICROWAVE TOFFEE

Steps:

• Combine butter, brown sugar, sugar, corn syrup, and water.
• Microwave on high 2-2½ minutes until butter is melted.
• Stir well to blend butter and sugar.
• Stir in 1/3 cup almonds.
• Microwave on high for 9-11 minutes until the temperature reaches 300°F.
• Pour on to a baking sheet.
• Break candy bars into small pieces and sprinkle them on top.
• Sprinkle the remaining almonds on the top also.
• Let toffee cool until it hardens, then break it up into small pieces and enjoy.

MICROWAVE CRACKER TOFFEE

Steps:

• Line a cookie sheet with parchment paper. Arrange the saltines in a square on the lined cookie sheet and set aside.
• Put the butter, sugar, salt and 1/4 cup water in a large microwave-safe bowl but do not stir.
• Microwave on high until the mixture just begins to turn lightly golden, about 8 minutes. Continue to microwave in additional 30-second or 1-minute increments if needed to achieve the golden color.
• Carefully pour the cooked candy over the saltines on the cookie sheet. Let stand 1 minute. Sprinkle the chocolate chips over the hot toffee and let stand until the chips are shiny, 1 to 2 minutes. Use an offset spatula to spread the melted chips over the toffee. Sprinkle with sea salt, if using. Chill in the fridge until the chocolate is firm, about 20 minutes. Break the candy into bite-sized pieces.

MICROWAVE PECAN TOFFEE

Steps:

• Butter a square 9x9 or 8x8 pan.
• Spread pecans in bottom of pan.
• Microwave brown sugar and butter in a 1 quart microwavable bowl, uncovered, 5 minutes, stirring every minute.
• Immediately pour over pecans, spreading evenly.
• Sprinkle with chips.
• When melted,(about 1-2 minutes) spread evenly.
• For more even cutting, cut lightly into 1-1 1/2 inch squares in the pan while still soft, right after spreading the chocolate.
• Refrigerate until hard, cut into squares along marks.

BEST TOFFEE EVER - SUPER EASY

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.

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

PECAN BRITTLE

Steps:

• Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. , In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage). , Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended. , Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers.