Butter Toffee

Oct 24

Written by:
10/24/2011 11:46 AM  RssIcon



One of my favorite confections for the holidays is butter toffee that is a bit expensive if you buy it but fairly simple to make if you follow a few rules. I often make toffee for the family get togethers during the holidays and have put together this tutorial, of sorts, to show the process.

Butter Toffee

16 ounces (1 lb.) Butter, Melted
16 ounces (1 lb.) Granulated Sugar
3 ounces (fluid) Water
1 teaspoon Salt
1 teaspoon Vanilla Jack
-The Following Are All Optional Additions-
16 ounces (1 lb) toasted Whole Almonds or Peanuts
8 ounces (weight) Chocolate Chips (your choice of dark, milk or white) for Coating
6-8 ounces (weight) Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.

Necessary Equipment: Candy or Instant Read Thermometer*

 Combine butter, sugar, water, and salt in a 3-quart saucepan (I like to use light colored enameled cast iron). Bring to a boil over medium high heat, stirring constantly for about 3 to 6 minutes.
 Reduce to moderate heat and continue at a low boil, stirring gently occasionally (not necessary to stir continuously as first) until the sugar begins to caramelize at around 250˚. When you notice the caramel color begin to appear it is best to gently stir continuously until candy thermometer registers approximately 300˚ (hard crack stage); continuous stirring will help prevent the sugars from burning on the bottom of the pan. You can test by dripping a few drops of the candy into cold water; it should form a hard crack almost immediately. It is important to stir gently, as stirring too vigorously and boiling too rapidly may cause the butter to separate.
 Remove from heat and stir in vanilla until well combined. Drizzle in the vanilla carefully so it doesn't spatter everywhere.
 At this point you have butter toffee that can be eaten as is or use in other recipes.
 If adding the optional toasted nuts it is now time to quickly stir them in. It is best to add warm or hot freshly toasted nuts so as not to cool the toffee too rapidly while adding them.
 Pour the mixture onto a silicone baking mat or good quality parchment paper. Use a heatproof silicone spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
 Allow toffee to cool for 20 to 30 minutes to harden; toffee will still be warm. If you do notice any droplets of butter have formed on the surface of the hardened toffee it is best to blot with a paper towel to remove the excess oil.
 Sprinkle the chocolate chips evenly over on the toffee and allow the chips to melt; if necessary place in warm oven for a few minutes to melt the chocolate. Spread the chocolate evenly over the toffee with a silicone or offset spatula.
 While the chocolate is still warm sprinkle the chopped nuts over the surface and gently press into the chocolate.
 If you do want the toffee coated on both sides just allow it to totally set, carefully flip over (its okay if it breaks apart a bit) and repeat with the chocolate chips and chopped nuts.
 Allow to set then break into bite-size pieces.
 Store in an airtight container.



I find it easier to work the toffee in a light colored pot such as this Le Creuset dutch oven, as it is much easier to monitor the color of the toffee as it develops.



Toffee is bubbling away on medium to medium high heat.



This is the nice medium caramel color that is desired. At this point it is time to remove from heat and pour out on the prepared pan.



Carefully but quickly spread the toffee out to the desired thickness.



While the toffee is still warm sprinkle the chocolate over the surface.



After the chocolate has a minute or two to melt, it is now time to spread the chocolate over the toffee.



Immediately after spreading the chocolate is the time to cover with the finely chopped or grated nuts. Sometimes I like to do the very fine and coat both sides of the toffee.



Time to enjoy!

1 comment(s) so far...


Re: Butter Toffee

Hey Don, Ro told me you had a blog/website. I was checking it out and so far this looks like my favorite one. All the dishes look scrumptious but this is the one that caught my eye.

Hope all is well with you and that you are enjoying your new found life of cooking (which is what you like to do). Have a Merry Christmas and may your New Year be a grand and prosperous one.

Lori

By Lori Ireton on   12/19/2011 2:36 PM

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