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Marilyn, I use this recipe and it is perfect every time.
Joined: Mar 8, 2006
Posted to Thread #28314 at 11:12 pm on Dec 21, 2015
Easy Microwave Toffee
Prep Time: 5 min | Cook Time: 10 min | Servings: 1 (792 g)
1 cup butter
1 cup sugar
1/2 cup packed brown sugar
1 tablespoon corn syrup
2 tablespoons water
1/2 tsp. salt
1/2 cup whole untoasted almonds, , coarsely chopped
1/4 cup toasted almonds, finely chopped, for topping
1 cup semi-sweet chocolate chips
1 Combine butter, brown sugar, sugar, corn syrup, salt and water.
2 Microwave on high 2-2½ minutes until butter is melted.
3 Stir well until butter and sugar are completely blended.
4 Stir in 1/2 cup almonds.
5 Microwave on high for 7 to 9 more minutes until the temperature reaches 300°F. (Start checking temperature at 6 min. then continue checking at 30 second intervals.)
6 Pour on to a foil-lined 18 x 13 in. baking sheet. Wait 1 to 2 minutes.
7 Sprinkle chocolate on top. Wait until chips melt (about 2 minutes) and spread to cover toffee..
8 Sprinkle the remaining finely chopped almonds on the top of the chocolate. (At this point you can score it into long pieces to make cutting it easier).
9 Let toffee sit for about 15 to 20 minutes and then refrigerate until completely cool and chocolate is set. (about 30 to 60 min.) Then break it up into small pieces. (Or cut along the scored lines and then cut each of these into squares.)
Notes: Perfect! and so easy.
Other messages in this thread:
- 28314. Anyone make English Toffee candy? I made it 2 years ago and it was perfect...this - MarilynFL - 9:28pm on 12/21/15 (42)
- Also, if someone had taken a glucose reading on me while I was in the kitchen with this mess, it - MarilynFL - 9:34pm on 12/21/15
- Also, I need someone to check with the Vatican to see if *worshipping false idols* includes ALL-CLAD [NT] - MarilynFL - 9:38pm on 12/21/15
- Marilyn, I use this recipe and it is perfect every time. - rhoward2va - 11:12pm on 12/21/15
- I posted this a while ago. Just made a batch last night. Easy and turns out great every time [NT] [LINK] - CynUpstateNY - 12:27am on 12/22/15
- Both roz and cyn's have more butter, less sugar and take way less time to reach high temp. - MarilynFL - 12:56am on 12/22/15
- My original recipe did take a long time to reach temp. That's why I do the microwave now [NT] - rhoward2va - 1:13am on 12/22/15
- I think cooking too slow. And not high enough. They may be making a "different" - Charley - 11:43am on 12/23/15
- CRACK - just suggesting ;) - colleenmomof2 - 1:41am on 12/22/15
- Give this away IMMEDIATELY! I speak from experience. [NT] - Lana in FL - 2:20am on 12/22/15
- :) [NT] - AngAk1 - 6:50pm on 12/22/15
- Already made 35 pounds in the last few weeks... - desertculinary - 1:55am on 12/22/15
- HI dc - what ratio of baking soda do you use? I'd like to try that. [NT] - LisainLA - 3:50pm on 12/22/15
- Ratio - desertculinary - 8:41pm on 12/22/15
- Hi Joe!! do you use a wide pan? [NT] - AngAk1 - 6:51pm on 12/22/15
- Pan size [LINK] - desertculinary - 8:43pm on 12/22/15
- whoops, I meant what size saucepan do you use to make the syrup - AngAk1 - 9:00pm on 12/22/15
- 8 quart pot... - desertculinary - 10:01pm on 12/22/15
- Is that for a single batch--or do you double it for that size pan. [NT] - Charley - 10:25pm on 12/22/15
- I tend to do small batches, but several of them... - desertculinary - 2:00am on 12/23/15
- In reference to some other questions above about using a wide pan, I think that does help - Charley - 1:54pm on 12/23/15
- I had to check some recipes because I remember cooking mine to 304*. I think - Charley - 11:27am on 12/22/15
- I made this yesterday... Lisa's Toffee. It was good, but not the way I remember it. I think she [LINK] - barb_b - 1:42pm on 12/22/15
- silpats are so wonderful for toffee or any kind of brittle! [NT] - AngAk1 - 6:53pm on 12/22/15
- I make this every year. It's from an old BH&G gingham covered book. - Michael in Sarasota - 3:37pm on 12/22/15
- Michael, the cable on the Chefalarm looks really short. Does it work on something in the oven? [NT] - Lana in FL - 9:03pm on 12/23/15
- Lana, the cable is 45 inches long. We have a GE double oven and it was a little tight - Michael in Sarasota - 3:30pm on 12/24/15
- Thanks. This looks better than the one I'm using now. [NT] - Lana in FL - 4:07pm on 12/24/15
- Thnaks for asking this Mar, I wanted to make some toffee this year, this is the first - LisainLA - 3:49pm on 12/22/15
- I took date truffles to bookclub this year and everyone asked where I get my recipes---I tell them I - AngAk1 - 6:55pm on 12/22/15
- 305 degrees. It works fine, and is easy to chew. [NT] - Michael in Phoenix - 5:03pm on 12/22/15
- Mar, can I confess that I often eat off the chocolate and then eat the toffee? am happy when the - AngAk1 - 6:57pm on 12/22/15
- sweetie, you would have had a perfectly tempered 60% dark field day with this. [NT] - MarilynFL - 11:08pm on 12/22/15
- wahwahwah----I do prefer milk chocolate! [NT] - AngAk1 - 11:29pm on 12/22/15
- I made my very first batch of toffee today - I hope it is good! It sure takes - LisainLA - 10:43pm on 12/24/15
- Some of mine used to do that. Never knew why. I think you can cook it faster--just - Charley - 11:47am on 12/25/15
- One caveat.... - desertculinary - 8:46pm on 12/25/15
- Hmmm, thank you. That is the first time anyone ever offered that explanation in - Charley - 11:57am on 12/26/15
- It turned out well in taste and texture was exactly what I was looking for, but after I cut it apart - LisainLA - 12:06am on 12/27/15
- That has never happened to me, and I don't really understand how it can happen. Butter and - Charley - 2:36am on 12/27/15
- After a bit of research, I think my issue may have been not stirring it enough at the - LisainLA - 8:26pm on 12/27/15
- But I think your "problem" was that there was butter (fat) in globs in the toffee. That would - Charley - 12:21pm on 12/28/15
- I gave my eldest son a tutorial (at his request) on toffee making. We did a batch in San Diego... - Michael in Phoenix - 5:20pm on 12/28/15