Easy Awesome Nutty Toffee No Thermometer Recipes

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.

EASY BUTTER TOFFEE

Steps:

• Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water.
• Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar.
• Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool!
• Top with melted chocolate (and more almonds if you wish) and let cool some more.
• Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!) Enjoy!

NUT FREE ENGLISH TOFFEE

Steps:

• Add butter, sugar, salt, and water to a heavy pot. Turn stove to medium and bring to a boil.
• Stir periodically if you choose, and add candy thermometer once the mixture boils.
• While candy cooks, place a silpat on a jelly roll pan to contain the toffee and chop chocolate.
• Cook candy to 300 degrees, then pour the toffee onto the silpat. Smooth the toffee with a spatula and spread it to desired thickness.
• Give it a minute, then use a pizza wheel to score the toffee. Immediately top with chopped chocolate.
• Let residual heat from the toffee melt the chocolate. Use a new spatula to smooth the chocolate over toffee.
• Let the chocolate harden for an hour. To finish, lift one edge and gently break it along the score lines.
• Serve immediately, or place in a tightly sealed container and store on your counter for up to a month.

EASY AWESOME NUTTY TOFFEE (NO THERMOMETER!)

Steps:

• Spread the nuts on the bottom of a 8x8-in square pan.
• Heat the sugar and butter.
• Boil on med heat, stirring constantly for 7 minutes (start your timer once you see bubbles).
• Immediately spread mixture evenly over the nuts in the pan.
• Chill until firm.
• While still hot cut into squares.
• Delicious!