Recipes for "toffee"

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.

Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.

Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.

Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.

Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.

Sift powdered sugar over the cooled cake.

Place the pecans in a medium skillet and turn the heat to medium high. Dry-toast the pecans (without oil), stirring frequently, until they start to brown and smell nutty. Remove from heat and let cool.

Line a 9 x 13-inch baking pan with aluminum foil. Roughly chop the cooled pecans. Sprinkle half of the chopped pecans in the bottom of the pan evenly. Set aside the remaining pecans for sprinkling over top.

Place the butter, sugar, corn syrup and salt in a large saucepan. Clip a candy thermometer to the side of the pan; make sure the tip is submerged in the ingredients but doesn't touch the bottom of the pan.

Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted. Continue to cook, stirring occasionally, until the sugar has melted and the mixture has turned golden brown. The toffee is ready when it reaches 295°F to 305°F (hard crack stage) on the candy thermometer. Total cooking time should be 10 to 15 minutes.

Pour the toffee over the chopped pecans in the baking pan. Spread the toffee evenly over the bottom of the pan with a heatproof spatula and tap the pan a few times to force any air bubbles to pop.

Let the toffee cool for 2 to 3 minutes, then sprinkle the chopped chocolate or chocolate chips evenly over top. Wait another 3 minutes, until the chips look softened and partially melted from the residual heat of the toffee. Use an offset spatula or heatproof spatula to spread the melted chocolate evenly over the top of the toffee.

Carefully press the pecans into the chocolate with the palms of your hands.

Let cool to room temperature (about an hour) then move it to the fridge to cool overnight.

Once cooled, pull the toffee up directly out of the pan with the aluminum foil and then peel the foil off. Coarsely chop or break the toffee into small pieces pieces.

Store in an airtight container in the refrigerator for up to 3 months.

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Preheat the oven to 400°F. Line a baking sheet with aluminum, then parchment. Place the matzo crackers on the baking sheet in a single layer, breaking two of the pieces so it all fits in the pan.

In a medium saucepan, combine the margarine and sugar over medium heat. Let the mixture come up to a boil, stirring occasionally, then continue to boil for about 3 minutes or until a candy thermometer measures at soft crack stage (270°F to 280°F).

It takes about 10 to 11 minutes total for the mixture to get up to temperature—your timing may vary depending on the size and thickness of your saucepan and the power of your stove. A thermometer is the easiest way to ensure consistent results.

Add the toffee to the matzo: Pour the toffee mixture evenly over the matzo. Working quickly, use an offset spatula to spread it out in an even layer.

Place the baking sheet in the oven, and bake for 4 to 5 minutes, or until the butter/sugar has become bubbly all over.

Remove the matzo toffee from the oven and sprinkle the chocolate chips evenly over the top. Wait about 3 minutes for the chips to melt (I like to leave the baking sheet on the stove on top of the warm oven for this step). Use an offset spatula to spread the chips out in an even layer over the toffee.

Before the chocolate cools, sprinkle the toasted nuts and salt (if using) over the top. Tap the sheet pan against the counter a few times to help the nuts settle into the chocolate—this will help them adhere better when the toffee has set up.

Let the toffee cool completely—this will take about 2 to 3 hours, depending on how hot it is in your kitchen. Cut it into squares and serve.

The toffee will keep in a tightly lidded container or zip-top bag for up to 2 weeks, or frozen for up to 2 months.

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Gather all ingredients.

Combine butter, sugar, and salt in a large, heavy-bottomed saucepan over medium heat.

Stir constantly in one direction until butter is melted, about 5 minutes.

Meanwhile, line a 9x13-inch baking dish with a sheet of parchment paper, letting it overhang two sides of the dish.

Once the butter has melted, stop stirring and bring mixture to a boil. Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer, 20 to 30 minutes.

Immediately pour toffee into the prepared baking dish. Sprinkle chocolate chips on top and let sit until they soften, 1 to 2 minutes.

Use a spatula to spread softened chocolate into a thin, even layer.

Sprinkle nuts over the chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess.

Place toffee in the refrigerator until set, about 1 hour. Lift hardened toffee out of the baking dish with the parchment paper.

Break into pieces and store in an airtight container.

Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).

Line a rimmed baking sheet with saltine crackers in single layer.

Combine butter and sugar in a saucepan. Bring to a boil; boil for 3 minutes.

Immediately pour over saltines and spread to cover crackers completely. Bake in the preheated oven for 5 to 6 minutes.

Remove from the oven and sprinkle chocolate chips over top. Let sit 5 minutes.

Spread softened chocolate evenly. Sprinkle with pecans. Allow to cool completely, about 25 minutes.

Break toffee into pieces. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Mix sugars, butter, and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder, and salt. Stir in chocolate chips and almond brickle chips.

Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake in the preheated oven until lightly browned, about 9 to 10 minutes; switch racks halfway through.

Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.

In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.

Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.

Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.

Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.

Use spatula to smooth out chocolate over the entire sheet of candy.

Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.

Bake in preheated oven until crust is light brown, 25 to 30 minutes.

Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.

Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.

Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.

Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.

Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.

Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.

Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

Preheat the oven to 325 degrees F (165 degrees C).

Make the crust: Stir together graham cracker crumbs and sugar in a small bowl. Mix in melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan. Cover the outside of the pan with foil to make it waterproof.

Make the filling: Beat cream cheese and sugar in a large bowl until smooth and creamy. Stir in lemon juice and vanilla with a spatula, scraping the bottom of the bowl occasionally to prevent lumps. Add eggs one at a time, beating well after each addition. Fold in toffee bits. Pour batter onto the crust.

Place the foil-covered pan into a larger cake pan (or any pan with at least 1-inch tall sides). Place both pans into the preheated oven; fill the larger, outer pan with water to create a water bath.

Bake for 45 minutes. Check the water bath and refill if necessary; continue to bake for 15 more minutes. Turn the oven off and leave the door closed with cheesecake inside for 1 hour.

Remove from the oven and remove the inner pan from the water bath. Chill cheesecake in the refrigerator for at least 4 hours before removing from the springform pan.

Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter. wrap in waxed paper and refrigerate or freeze until firm.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer.

When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.

Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.

Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.

In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven.

Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.

Gather all ingredients.

Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.

Whisk sugar, corn syrup, water, and honey together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until the mixture is clear and the thermometer registers 300 degrees F (149 degrees C).

Remove from heat. Whisk in baking soda until just incorporated.

Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.

Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.

Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.