Aunt Normas Chocolate Nut Toffee Recipes

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CHOCOLATE TOFFEE



Chocolate Toffee image

Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can - sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com. This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You'll be amazed that you made it - and so will any friends that you give it to. It makes a great holiday gift.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 1 pound

Number Of Ingredients 7

2 cups sugar
1/3 cup water
3 tablespoons light corn syrup
12 ounces salted butter (3 sticks), cut into chunks
1/4 cup cocoa powder, preferably Droste or Valrhona
1 cup whole blanched almonds, preferably Marcona, toasted and roughly chopped
Equipment: Silicone baking mat; candy thermometer

Steps:

  • Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
  • Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
  • Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

AUNT ROSE'S FANTASTIC BUTTER TOFFEE



Aunt Rose's Fantastic Butter Toffee image

I don't live in the country, but I love everything about it-especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. -Kathy Dorman, Snover, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 32 pieces

Number Of Ingredients 5

2 cups unblanched whole almonds
11 ounces milk chocolate, chopped
1 cup butter, cubed
1 cup sugar
3 tablespoons cold water

Steps:

  • Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

Nutrition Facts : Calories 177 calories, Fat 13g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

TRIPLE NUT CHOCOLATE BUTTER TOFFEE



Triple Nut Chocolate Butter Toffee image

Chocolate butter toffee packed with nuts is the perfect recipe for the true candy lover!

Provided by Land O'Lakes

Categories     Toffee     Butter     Dairy     Candy     Dessert

Yield 60 pieces

Number Of Ingredients 10

1 1/2 cups milk chocolate chips
1 1/2 cups semi-sweet chocolate chips
1/4 cup chopped almonds, * toasted
1/4 cup chopped pecans, * toasted
1/4 cup chopped walnuts, * toasted
2 cups sugar
2 cups Land O Lakes® Butter
1/2 cup water
1 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Butter 13x9-inch pan. Line with parchment or waxed paper. Butter paper.
  • Sprinkle 3/4 cup milk chocolate chips, 3/4 cup semi-sweet chocolate chips, 2 tablespoons almonds, 2 tablespoons pecans, and 2 tablespoons walnuts over parchment paper; set aside.
  • Combine sugar, butter, water, and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture comes to a full boil. Continue boiling, stirring often, 20-25 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms a hard brittle strand.
  • Remove from heat; stir in vanilla.
  • Pour mixture into prepared pan. Immediately sprinkle with remaining almonds, pecans, and walnuts; swirl into toffee with knife.
  • Sprinkle remaining milk chocolate chips and semi-sweet chocolate chips evenly over toffee, pressing gently into toffee. Cool completely. Break into pieces.

Nutrition Facts : Calories 130 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 100 milligrams, Carbohydrate 12 grams, Fiber

DOUBLE-NUT ENGLISH TOFFEE



Double-Nut English Toffee image

You'll have plenty of goodies on hand when you make this nut-packed candy. Unlike some versions, this toffee isn't too hard and is easy to eat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 pounds.

Number Of Ingredients 5

1-1/2 teaspoons plus 2 cups butter, softened, divided
2 cups sugar
1 cup chopped almonds, toasted
1 package (12 ounces) semisweet chocolate chips, divided
2 cups ground walnuts or pecans, divided

Steps:

  • Butter a 15x10x1-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar and remaining butter. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in almonds. Immediately pour into prepared pan., Sprinkle with 1 cup chocolate chips; let stand until chips become glossy. Spread evenly over top. Sprinkle with 1 cup walnuts. Cover and refrigerate until set, about 1 hour., In a microwave, melt remaining chips; stir until smooth. Spread over toffee. Sprinkle with remaining walnuts. Cover and refrigerate until set, about 30 minutes. Break into 2-in. pieces. Store in an airtight container.

Nutrition Facts :

AUNT NORMA'S CHOCOLATE NUT TOFFEE



Aunt Norma's Chocolate Nut Toffee image

I got this recipe years ago from my Aunt Norma. It's the one candy my DH asks me to make every Christmas. It makes a kind of crunchy toffee. If you like your toffee chewier, you could cook it for less time.

Provided by Kendra

Categories     Candy

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

1/2 cup chopped pecans
1/2 cup margarine, melted
3/4 cup brown sugar
1 (6 ounce) package chocolate chips

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.

4-INGREDIENT CHOCOLATE NUT TOFFEE



4-Ingredient Chocolate Nut Toffee image

This is the simplest toffee recipe ever. I love it because it only takes 4 ingredients that I always have around the house. Follow a few easy steps and voila--instant gratification! This recipe makes great Holiday gifts for the neighbors (they'll think you slaved over a hot stove all day, but the truth will be our little secret!).

Provided by jeniwan

Categories     Candy

Time 25m

Yield 2 pounds

Number Of Ingredients 4

2 cups granulated sugar
1 lb unsalted butter
1 (12 ounce) bag semi-sweet chocolate chips
1/4-1/2 cup chopped nuts (pick your favorite)

Steps:

  • Melt the butter over medium heat in a large saucepan. Stir in the sugar.
  • Stir constantly until the toffee mixture turns a lovely caramel color. (You don't necessarily need a candy thermometer, but if you want to use one, the mixture is at around 280-300°F at this point).
  • You can add the nuts now, or wait and sprinkle them on top of the chocolate.
  • Carefully pour the hot toffee onto a large cookie sheet (a rimmed cookie sheet or you'll coat your counter with hot toffee) that's been lightly coated with cooking spray.
  • After a few minutes, when the toffee begins to set up but is still hot, sprinkle the chocolate chips on top.
  • Once melted, spread out the chocolate to evenly coat the toffee. If you didn't already mix in the nuts, sprinkle them on top of the still warm chocolate -- or mix the nuts in AND sprinkle them on top, knock yourself out.
  • Once the toffee is completely cooled, you can break it up into bite size pieces.

Nutrition Facts : Calories 3318.1, Fat 244, SaturatedFat 148, Cholesterol 488.1, Sodium 158.2, Carbohydrate 311.8, Fiber 11.6, Sugar 293.5, Protein 12

CHOCOLATE PEANUT TOFFEE



Chocolate Peanut Toffee image

The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Chocolate     Dessert     Christmas     Kid-Friendly     New Year's Eve     Peanut     Winter     Gourmet     Small Plates

Yield Makes about 3 pounds

Number Of Ingredients 9

4 sticks (1 pound) unsalted butter, cut into pieces
2 cups sugar
1/4 teaspoon salt
4 cups whole cocktail peanuts plus 1 cup chopped (1 pound 10 ounces)
1 cup chopped cocktail peanuts
7 to 8 ounces 70%-cacao bittersweet chocolate, finely chopped
Equipment: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal offset spatula
1 candy thermometer
1 metal offset spatula

Steps:

  • Butter baking pan and put on a heatproof surface.
  • Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage) on thermometer, 15 to 20 minutes.
  • Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.

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