English Toffee Crisps Recipes

ENGLISH TOFFEE CRISPS

Steps:

• Heat oven to 375°. Use non-stick cookie sheets or spray sheets with light
• coating of cooking spray. With and electric mixer, beat together sugars,
• butter, vanilla, and eggs until light and fluffy. Add baking powder,
• soda, salt, and flour and mix well. Add toffee bits and mix until just
• combined. Drop dough by rounded spoonfuls spacing 2 inches apart on
• cookie sheets. Bake at 375° until golden brown. Immediately remove from
• cookie sheets and place on wire racks to cool.

ENGLISH CHOCOLATE CRISPS

Steps:

• Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
• Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
• Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

ENGLISH TOFFEE

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.

ENGLISH TOFFEE

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.

TOFFEE CRUNCH COOKIES

Steps:

• Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
• Stir in dry ingredients; blend in toffee bits and pecans.
• Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.