Microwave Almond Toffee Recipe 395

MICROWAVE ALMOND TOFFEE RECIPE - (3.9/5)

Steps:

• 1.Grease a 15 x 10 x 1-inch baking pan (OR an 18 x 13 x 1-inch half sheet pan for thinner toffee) and heat-resistant spatula; set aside. 2.Combine sugar, water, corn syrup, salt and butter in a 3-quart microwave-safe bowl. 3.Microwave on HIGH (100%) 5 minutes; stir. Continue to microwave 18 to 22 minutes, stirring every 7 minutes, until mixture is a golden brown caramel color (300°F on a candy thermometer). Note: Cooking time may vary depending on microwave oven. 4.Carefully remove from microwave; stir in 3/4 cup almonds and vanilla. Quickly pour mixture onto prepared cookie sheet; spread evenly with spatula. Cool 5 minutes. 5.Sprinkle chocolate chips evenly over warm toffee; let stand 5 minutes or until chocolate is melted. Spread chocolate over brittle until smooth. Top with remaining 3/4 cup almonds. 6.Let cool until chocolate is set. (TIP: Place in refrigerator for a few minutes to harden chocolate before removing from pan.) Gently twist pan to release toffee from pan, then break into pieces. Store in an airtight container.

ALMOND TOFFEE

Steps:

• Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.

QUICK AND EASY MICROWAVE BUTTER TOFFEE

Steps:

• In a large microwave safe bowl, mix sugar, butter, water and corn syrup.
• Microwave on high 4 minutes. Stirring every 2 minutes.
• Heat 6-8 minutes longer until thickened and gold in color.
• Add vanilla; stir well - this step may require some muscle is your mixture begins to seperate.
• Pour mixture into 9x13 dish.
• Spread chocolate chips over hot toffee. Sprinkle with nuts.
• Cool completely. Break into pieces.

CHRISTMAS ALMOND TOFFEE

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from heat; stir in vanilla., Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour., In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand 1 hour. Break into bite-size pieces. Store in an airtight container.

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.

BUTTERY ALMOND TOFFEE

Steps:

• preheat over to 350. combine almonds, and 2 tbsp. butter on a baking sheet. bake at 350 for 8 minutes, stir and bake 2 minutes more. drain on paper towels.
• place 1 cup butter in a large microwave safe bowl, cover with plastic wrap and microwave on high for 1 minute. add sugar, 1/4 cup water, corn syrup, and salt. cover and microwave on high for 3 minutes. ( this step washes down sugar crystals from the side of the bowl ) uncover and stir gently, and microwave at high for 10 minutes or until golden.
• using oven mitts, remove bowl from microwave and stir in vanilla. pour candy mixture, without scraping sdes of the bowl, onto a greased baking sheet lined with parchment paper QUICKLY spread candy to a 1/4" thickness.
• sprinkle chocolate chips over the toffee, let stand one minute or untill chocolate begins to melt. spread chocolate evenly over the candy. sprinkle with chopped almonds, pressing gently with fingertips. cool completely. chill for one hour or until firm. break toffee into pieces, and store in and airtight container.
• NOTE: to make coffee toffee combine 1 1/2 tsp. instant espresso powder with 1/4 cup water when adding water as recipe direct. cook candy mixture in microwave on high as recipe directs above, microwaveing only 9 minutes at the end of step 2.

MICROWAVE TOFFEE

Steps:

• Sprinkle your chopped nuts over either a silicone pad or a 12 inch piece of Release aluminum foil. (This foil is great to use!) Sprinkle the nuts in a circle about 10 inches length, keeping the nut pieces close together. You can also use a 9 inch pan, well-buttered! In a microwave-proof glass bowl, add the water, butter and sugar. Cook on high for seven minutes. Do not stop and stir your mixture. Just let it cook! If the mixture in the bowl is not a caramel'ish, lightly brown color, cook for one minute more. Remove bowl from microwave and pour the sugar mixture directly over the nuts. Using a rubber spatula, push the nuts on the sides into the edges of the mixture before it cools so that you don't waste nuts that are not attached to the candy. Quickly sprinkle your chocolate chips over the top of the candy and let it melt there for about 2 minutes. Spread the melting chips over the top of your toffee. I like to sprinkle this with extra nuts. Let the toffee cool completely. Break into pieces and serve!