Aunt Janets White Trash Toffee Recipes

WHITE TRASH / TRAILER TRASH

Steps:

• For "WHITE TRASH," use the first four ingredients only. Or for a fun variation - add the optional chocolate chips and dry roasted peanuts to make "TRAILER TRASH!".
• Melt butter, peanut butter (and chocolate chips) together in medium sauce pan OVER LOW HEAT. Place Rice Chex (and dry roasted peanuts) in a large container (plastic salad mixing bowls with lids work great!). Pour melted mixture over Rice Chex (and peanuts) and toss, until evenly coated throughout.
• ---Kids love this part!---.
• Then pour conf. sugar over mixture (1 box at a time), place lid on container, and shake shake shake! Shake well, until all the mixture is coated with sugar. Repeat with second box.
• Serve, and enjoy!

TINA'S TOFFEE

Steps:

• Grease 2 sheet pans with butter.
• Heat the butter, sugar, kosher salt and 1/4 cup water in a medium saucepan fitted with a candy thermometer over low heat, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. Cook until the mixture reaches 302 degrees F, 15 to 20 minutes. Turn off the heat and add the vanilla, stirring to incorporate. Be careful not to burn yourself or the mixture.
• Immediately pour the hot toffee into the 2 prepared baking sheets and smooth until evenly coated and 1/8 to 1/4 inch thick. Put the pans into the fridge to let the toffee cool (this will take several hours, or leave the toffee in overnight, uncovered).
• Once the toffee has cooled, carefully loosen the pieces (you can do this by hand or with a knife). If it cracks, it's not a big deal.
• Melt the chocolate over a double boiler, stirring to combine. Use a spatula to coat one side of the toffee with the chocolate, and then immediately top with a heavy sprinkle of the pecans and a sprinkling of flaked sea salt. This must be done immediately, because the cold toffee can cause the chocolate to harden before the pecans can stick. Put the toffee back in the fridge to cool the chocolate. Once it has hardened (it takes about an hour), flip and coat the other side with the chocolate, pecans and sea salt. You will probably have chocolate and pecans left over, which you can use for more toffee. Let the toffee cool in the fridge until hardened again.
• When the toffee is ready, crack it into irregular pieces with your hands. Bag them or stick them in a tin for your own enjoyment.

THREE-CHIP ENGLISH TOFFEE

Steps:

• Butter a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes., Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage) and mixture is golden brown., Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes., In a microwave, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces.

WHITE CHOCOLATE TOFFEE

Steps:

• Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
• Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.

WHITE TRASH

Steps:

• In a double boiler, melt white chocolate and shortening.
• Stir chocolate mixture until blended and smooth.
• In the meantime, combine all the cereal and nuts in a very large bowl.
• Pour melted white chocolate over the cereal and nuts, gently stirring to coat all pieces.
• Scoop mixture out onto large cookie sheets or jelly roll pans to set.
• After the white chocolate has hardened, break into pieces and store in a large airtight container or Ziploc-type bags.
• Enjoy!

4 INGREDIENT TOFFEE

Steps:

• Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
• Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
• Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.

ALTON BROWN'S WHITE TRASH

Steps:

• Dump the cereals, M&Ms, nuts & pretzels in a large bowl.
• Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
• Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
• Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
• Store in zip-top bags or air-tight containers.

CHRISTMAS TRASH

Steps:

• Mix all ingredients but the white chocolate morsels in a large bowl.
• Melt white chocolate morsels according to directions on the package.
• Pour melted white chocolate over the cereal mixture and toss well to coat.
• Spread on waxed paper and let sit until the white chocolate hardens.
• Store in an airtight container.

AUNT NORMA'S CHOCOLATE NUT TOFFEE

Steps:

• Spread nuts on bottom of a well-buttered 8X8 pan.
• Combine margarine and brown sugar in a heavy saucepan and bring to a full boil.
• Boil for 7 minutes, stirring constantly.
• Pour mixture over nuts, being sure to cover them all.
• Scatter chocolate chips over toffee.
• Cover until chips have softened, then spread evenly.
• Refrigerate until chocolate has set, turn out on a board and break into bite-sized pieces.