WEBCombine the butter, sugar, corn syrup, and water in a heavy saucepan. 2 sticks Butter, 1 1/4 cups Sugar, 1/4 cup Corn Syrup, 1/4 cup Water. Cook over medium heat, stirring constantly with a wooden spoon until the butter melts. Then stir occasionally, until the mixture reaches 285 degrees F (soft crack stage).
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WEBRemove the saucepan from heat and quickly stir in chopped almonds. Then quickly pour the toffee onto the prepared pan and spread it evenly out to ½ to ¼ inch thickness. Let the homemade toffee sit for 2 minutes then sprinkle chocolate chips all over the top of the hot toffee and let them sit.
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WEBMixture needs to heat to hard crack stage, so using a candy thermometer, heat until 290-300 degrees. Remove from heat. Pour into your prepared pan. Allow to cool for about 10 minutes. Take a clean paper towel and wipe off the excess butter on top of the toffee to help secure the chocolate to the toffee.
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WEBInstructions. Preheat oven to 325 degrees and butter a 9" x 13" baking dish. To toast nuts, spread them evenly in a baking dish and baking for about 10 minutes, stirring halfway through the cooking time. Once they are fragrant and golden brown, remove from the oven, let the nuts cool and then coarsely chop. Set aside.
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WEBAdd the 1 and 1/2 cups butter to a HEAVY 3 quart saucepan. (You need good quality pots for candy-making.) Melt the butter over medium heat until almost melted, then add the water, sugar, and salt. Be sure to add the sugar to the CENTER of the melted butter (see photo). Don’t let the sugar touch the edges.
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WEBLow and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.
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WEBInstructions. Cut butter into pieces and mix with sugar, corn syrup, and water. Bring to boil over medium-high heat, stirring until sugar is dissolved. Insert a candy thermometer and allow to boil, stirring occasionally, until the liquid …
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WEBHow to Make English Toffee. First, toast whole almonds in a 350 degree oven by spreading them in a single layer on a baking sheet and roasting for 10 to 15 minutes. Chop the cooled almonds into small pieces and set aside. Butter a baking sheet and sprinkle with half of the chopped almonds.
WEBCook sugar. Combine butter and sugar on low heat in a heavy saucepan. Once the butter is fully melted and incorporated with the sugar, turn the heat to medium and stir occasionally until the thermometer reads 200. Then, stop stirring and allow the mixture to cook until the temperature is 300°.
WEBLet cool. It should harden within a couple of minutes. Melt Ghirardelli bricks or wafers, Wilton melting chocolate, chocolate chips, or any other variety of melting chocolate in the microwave at 30-second intervals until smooth. Spread across your toffee with a small spatula or butter knife.
WEBUsing a large heavy bottomed pot, add butter, sugar (and salt) together. Melt butter and sugar over medium to low heat, stirring throughout. Continue to cook stirring slowly and frequently, until the toffee reaches 300˚F and begins to thicken, caramelize, and turns golden brown, approx. 20 minutes.
WEBTurn off the heat and add the cup of ground nuts and stir. Once the almonds are all stirred in, pour the toffee mixture into a jelly roll pan. Make sure to scrape out the kettle and the wooden spoon. Spread the toffee mixture in the sheet pan using an offset spatula or a stainless-steel spoon.
WEBSTEP 1: Line an 8 x 8 or 9 x 9 pan with parchment paper and set aside. STEP 2: Make the toffee mixture in a heavy-bottomed saucepan by combining the butter, sugar, and water until melted. Once bubbling, add the candy thermometer to the saucepan and continue cooking until the temperature reaches 300 degrees F. STEP 3: Turn off the heat and …
WEBRemove from heat and carefully pour mixture onto buttered baking sheet. Unwrap 4 Hershey's chocolate bars and set them on top of the toffee. Wait a minute or two and you will be able to spread the chocolate over the toffee. Sprinkle with chopped slivered almonds, pecans, nuts or walnuts. Allow to set until chocolate is cooled or you can chill
WEBPrepare a medium baking sheet by lining it with parchment paper. In a heavy-bottomed saucepan, combine butter, sugar, vanilla, and salt. Heat over medium heat. Allow the butter and sugar to dissolve and then bring to a simmer. Once at a simmer, stir constantly with a whisk, so the butter and sugar don’t separate.
WEBDirections. Generously butter a cookie sheet. Put butter, sugar and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 °F to 310 °F on a candy thermometer). Or, make a cold water test: candy
WEBDirections. Spray a large baking sheet with cooking spray and line it with parchment paper. Set aside. In a large, heavy-bottomed saucepan on medium heat, combine the unsalted butter, granulated white sugar and salt. Continue stirring the mixture until the butter is melted and the sugar is dissolved.