easy toffee recipe

i butter the bottom of the pan, spread the crushed almonds over the butter and pour the toffee mixture over that. i butter the bottom of the pan, spread the crushed almonds over the butter and pour the toffee mixture over that. i found the solution to the butter separation! use the heaviest pan that you have; i have le crueset and it helps prevent hot spots. i just made a batch this evening and it is incredible! i took a few pieces into work and gave a few pieces to my mother and saved the rest for christmas – everyone loved it. i thought it was ruined, so i ran to the store to buy more butter and start over. it was a mess – the butter separated and none of it set up. if i use a pan that has a plain surface, it cooks to a carmel type color and is more crunchy. you are looking for the color of a brown paper bag. i cook it just to 285 stirring the whole time. turn heat down to the lowest setting and add a tablespoon of hot water at a time while stirring very slowly. i think this is what remedies the heat distribution issue, but don’t quote me on that as i have never cooked it out of anything made of copper. i added a little bit of the nuts into the toffee.. it tasted just like see’s candy… if not better! i cut the butter in half to 1 cup and it is plenty! when it was the color of a paper bag, i removed the pan from the heat and stirred in the vanilla.

this recipe is a keeper, but remember to change the temp! so, i went to the store and got fresh butter and this time it worked! i did use a candy thermometer, and would definitely recommend it to get the correct end result. i’m not a candy expert by any means though, so i followed the instructions and it was not to my liking. i judge it based on the colour of the toffee as it’s boiling. it was my first attempt at toffee and i was a little nervous, but it turned out great. if you don’t have a candy thermometer i would cook it until the color changes and it’s not as frothy anymore! my boyfriend took this to work and everybody loved it and i couldn’t keep my hands off of it! i didnt have a thermometer, so i just stirred and boiled to the right color and it was so good. trying to make candy for gifts and i just wasted time and money on this recipe. this was so good, i dont know how you can mess it up and i did not even have a candy thermometer, i just cooked it to the perfect amber color. a co-worker brought these treats to the office yesterday and it was love at first taste. wow, this is so easy and the best toffee i have ever make. i brought the toffee to work so everyone there would eat it and they all said it was good? then i stir in a teaspoon of vanilla and dump it out onto the parchment paper to cool. came out as expected, i used hazelnuts omitted the chocolate and i used a knife to perforate lines in the toffee as it cooled so that it broke more evenly.

but i guess the real hard part is waiting the 2 hours for this to cool so you could finally stuff your face with this. the beauty of this recipe is its ease and simplicity. the peanut butter trick is genius and the two batches i made matching the color to a jar of pb came out perfectly at exactly 10-15 minutes of stirring. it is delicious, but not i just have a huge portion of the pan without toffee on it. i toasted some chopped pecans and mixed it into the sugar mixture when done and then spread it onto a parchment-lined pan. i just made it and it looks so good! otherwise a very easy simple recipe and i will make it again. i was in a panic and almost threw it away. i kept whisking and it blended back in at about the same time as it reached the right color. i was worried the butter would separate and it started to but i just kept whisking and it came together. i had that happen too, but i turned down the heat, added about a tsp of cold water (careful, it spits), and the butter was reabsorbed after stirring a bit. my first time doing it and my advice is get a good candy themomitor mine was 3 bucks and so i didnt get the hard crack.so we have soft toffee. i was so excited with this easy recipe but i cooked my carmel one minute too long and it turned too dark! i turned it back down and started using my whisk instead of the wooden spoon. i doubled the recipe so it took a very long time for it to start to brown (30 or 40 minutes). i would like to have the candy thinner so it is not so thick and easier to break with teeth. this is best toffee ever…every time i make it i get a ton of compliments and it is sooo easy to make. i love the tip about the peanut butter and wooden spoon i would have never cooked the butter and sugar that long had i not had something to compare it too. it was my first time making toffee and the flavor it good, the color is good all except for that burnt note i get. the only thing i change is to melt the butter before adding sugar, vanilla, and salt. i made this over the weekend for the first time and it turned out great! thank you so much for this recipe – i just made it and it worked perfectly. also, i love the peanut butter tip, it does take a little longer (20 min), but it’s worth it. i prefer to add nuts only on top and not in the toffee layer. i was worried about the warnings not to cook it too high! i finally poured it over the almonds and finished the recipe and it is cooling. so i thought i needed to wait a minute for it to harden/cool a bit?)

i think the key is to let it get up to temperature and not over stir. took a little longer than the 10-15 minutes, and it did separate, but i followed the suggestions of some of the other commentators and just poured off the oil that separated out and went on like nothing had happened. i did put it in the microwave and cooked for 7 minutes, not stirring until the 7 minutes were up. i was searching pinterest for something to make my husband as an apology for being a big grouch to him this morning and came across this recipe. i followed your recipe to the letter and it came out perfect. i am in the process of making a double batch of it and the only thing that i’m noticing is that it is taking a very long time for the toffee to caramelize. i also have the “original” recipe from the yummy life” and it said to use a flat wooden spoon. the first time i made this (an never making candy before), i followed the directions and even gave it a little extra stirring. the color was right so i did my best to whisk quickly and then pour it on my sheet. i make a similar recipe using a candy thermometer (300 degrees/hard crack) and no stirring. i decided to try toffee without a thermometer and it turned out perfectly. it was nice of you to share it but i really think you should update it to include the 30 mins. i’m planning on trying this recipe soon because it looks delicious and i love toffee! but i know this hardens very fast after you take it off the fire. i know this is probably a ridiculous question, but are the almonds essential to the recipe? i make a breakup that’s similar, but the toffee is poured over a base of matzoh, and garnished with sea salt. i get a jar of peanut butter and turn it upside down on the stove. i just tried to make it and my toffee got seperated and grainy. it is a simple thing to make, but i personally always make it with a candy thermometer. i need to change that asap and this sounds like the perfect recipe! i mean they always are, but b/c this is a sweet and i have a major sweet tooth, it looks especially good ???? love toffee so much! i have been making this toffee for the past 3 years for the holidays and in multiple batches. i lowered the temperature and in a last ditch effort to save it i added 1/2 cup of karo syrup. i have tried to make toffee several times over the years and this recipe, with your hints is the first time it has turned out. i just made this for the first time, with my upside down peanut butter jar right next to the stove, and it turned out beautifully!! wait for a couple of minutes for the chocolate to melt, and then spread it with the back of a teaspoon as well. i’ve even put the foil sheet on the ledge of my window to have it cool down quicker.

this toffee is layered with crunchy almonds and chocolate and tastes rich and buttery. it’s a simple recipe and great for holiday gifts and parties. ingredients: 1 cup raw almonds 1 cup unsalted butter, cubed 1 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 1/2 cups semi- first take two tablespoons of cornstarch and a half cup of sugar and put them into a small saucepan and mix until well combined. open a can of, plain toffee recipe, plain toffee recipe, old fashioned toffee recipe, hard toffee recipe, toffee ingredients.

one cup of butter, one cup of sugar, one cup of pecans and one cup of milk chocolate chips. a pinch of salt and a little vanilla extract are optional but add a lot of flavor to this easy candy recipe. so, why do i love toffee so much? because everyone else does! ingredients 1 cup. raw whole almonds or pecans 1 pound. unsalted butter 2 1/2 cups. granulated sugar 1/2 teaspoon. kosher salt 2 cups. semi ingredients 1 cup unsalted butter (8 ounces, cut into pieces) 1 cup granulated sugar 2 tablespoons water 1 teaspoon kosher salt 1 teaspoon ingredients 2 cups granulated sugar 2 sticks (8 ounces) room temperature unsalted butter, cubed 1/4 cup water 2 tablespoons light corn syrup, toffee recipes, butter toffee recipe, toffee recipe condensed milk, caramel toffee recipe.

When you try to get related information on easy toffee recipe, you may look for related areas. best toffee candy,chocolate toffee plain toffee recipe, old fashioned toffee recipe, hard toffee recipe, toffee ingredients, toffee recipes, butter toffee recipe, toffee recipe condensed milk, caramel toffee recipe.