Best Butter Toffee Recipes

BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Make the toffee: Line a baking sheet with parchment paper.
• In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
• Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
• Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
• Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
• In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
• Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
• In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
• Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
• Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
• Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
• Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
• When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
• Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
• Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
• Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
• Enjoy!

AUNT ROSE'S FANTASTIC BUTTER TOFFEE

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

BUTTER TOFFEE POPCORN

Steps:

• Pop popcorn in an air popper according to manufacturer's instructions.
• Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
• Mix toffee syrup with popcorn in a large bowl until evenly combined.

BUTTER TOFFEE PECANS

Steps:

• In a medium sized heavy bottomed saucepan, combine butter, margarine, sugars and water. Cook, stirring constantly, over medium heat until butter melts and mixture starts to simmer. Stop stirring. Add candy thermometer with bulb tip well into mixture but not touching bottom of pot. Continue cooking, without stirring, until candy thermometer reads 305 degrees Fahrenheit. Remove from heat and quickly stir in baking soda, then nuts. Don't stir too long or toffee will turn cloudy and crumble when cool. Immediately transfer to large baking sheet that has been sprayed with vegetable oil cooking spay. Seperate nuts with two forks. At this point, some of the pecans may not have enough toffee covering them. After all nuts have been seperated, the toffee should be cool enough to handle but still warm enough to be pliable. Using your fingers and a fork, wrap extra toffee around any uncoated nuts. Can be stored in an airtight container when completely cool. These can be enjoyed as a snack or crushed and used as a topping for ice cream, bread pudding, cheesecake, pumpkin or sweet potato pie. Also great stirred into your favorite chocolate fudge recipe!

BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES

Steps:

• HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
• COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
• ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
• DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
• BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda.
• Cream together butter, sugar, brown sugar, and vanilla.
• Add eggs one at a time.
• Add toffee pieces to mixture.
• Mix creamed mixture and dry mixture together.
• Use rounded tablespoon to measure dough.
• Place dough at least 2 inches apart on baking sheet.
• Bake for 10 to 12 minutes.
• *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.

CHOCOLATE-COVERED BUTTER TOFFEE

Steps:

• In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.

EASY ENGLISH BUTTER TOFFEE BARS

Steps:

• Preheat oven to 375°.
• Butter a 13x9 baking pan.
• Arrange saltines right side up in a single layer in pan.
• Melt butter and sugar over medium heat.
• Bring to boil, boil 3 minutes stirring occasionally.
• Remove from heat.
• Stir in vanilla.
• Pour over crackers, spread evenly with spatula.
• Bake for 5 minutes, if crackers move, rearrange with a fork.
• Cool for about 10 minutes.
• Sprinkle chocolate morsels over top.
• Let stand about 5 minutes the evenly spread over top.
• Cool completely, then cut in 2x1 inch bars.
• Place a pecan half over each piece.
• Store in refrigerator.

PEANUT BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
• Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST

Steps:

• Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
• Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
• Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
• Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.

EASY BUTTER TOFFEE

Steps:

• Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water.
• Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar.
• Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool!
• Top with melted chocolate (and more almonds if you wish) and let cool some more.
• Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!) Enjoy!

FAMILY FAVORITE BUTTER TOFFEE POPCORN (EASY)

Steps:

• 1. Preheat oven to 250 degrees. Butter a large, rectangular roasting pan. Place popped popcorn and nuts in pan. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a gentle boil, stirring constantly. Boil for 8 minutes, stirring only once over lowest heat possible to maintain a low, gentle boil. Remove from heat.
• 2. Stir in vanilla and baking soda. Gradually pour over popped popcorn and nuts, coating well.Turn onto a large, greased baking pan with sides.
• 3. Bake for 30 minutes total, stirring well after 15 minutes. Remove from oven and allow to cool completely on lightly buttered or non-stick foil. Store in tightly sealed ziplock bags.

PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in an even layer in pan, clustering cereal tightly. Set aside.
• In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal.
• Bake 10 minutes. Cool 3 minutes.
• Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Drizzle over cereal; spread in an even layer. Sprinkle with pretzels and peanuts. Press into chocolate mixure.
• Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles.

BROWN-BUTTER TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
• In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
• Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 190 C (gas mark 5, 375 F).
• Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• Leave to rest in a low oven until ready to serve.
• Serve in slices with cream or custard.

BUTTER PECAN-TOFFEE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

TOFFEE BUTTER CRUNCH

Steps:

• Butter the sides of a 2 quart saucepan.
• Melt the butter.
• Add sugar, water and Karo syrup.
• Heat to 290 degrees using a candy thermometer.
• Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
• As soon as it reaches 290 pour into a greased pan.
• Let sit for 2 minutes.
• Sprinkle chips on top and let set for 3 minutes.
• Spread the chips out, freeze and cut or break into little pieces.

CHOCOLATE TOFFEE OOEY GOOEY BUTTER CAKE

Steps:

• Heat oven to 350 degrees.
• By hand, mix egg and butter together, stir in cake mix until combined. Pat cake mixture into a lightly greased 13x9 inch pan.
• Toss English toffee bits evenly over cake mixture crust.
• Beat with electric mixer cream cheese and butter until combined, continue beating and add eggs until combined. Add vanilla, powdered sugar and cocoa until well combined.
• Spoon cream cheese mixture on top of crust, spread with rubber spatula until even, being careful to not move toffee bits too much.
• Bake uncovered in oven for 35 to 40 minutes, until top is wiggly but crusty and lightly browned. Cool, and sprinkle top with more powdered sugar and toffee, if desired.

BANANA TOFFEE BARS W/ BROWNED BUTTER ICING

Steps:

• For the Bars.
• Preheat oven to 350 degrees. Grease a 15x10x1-inch baking pan.
• Beat the butter in an electric mixer on medium to high speed about 30 seconds. Beat in the sugar until fluffy - about 1 minute, scraping bowl as needed.
• Beat in the egg, mashed bananas, sour cream and vanilla until very well combined.
• In a medium bowl, sift together flour, baking powder, baking soda and salt. Add dry mixture to wet and mix together, scraping bowl as needed until well combined. Stir in 3/4 C toffee pieces.
• Pour the batter into the prepared baking pan, spreading evenly. Bake for 22-25 minutes (at 350) or until a wooden toothpick inserted near the center comes out clean. Let cool 20-30 minutes before icing.
• For the Icing.
• In a small saucepan heat one-third cup butter over low heat until melted. Continue heating until the butter turns a light brown. This may take a few minutes. Remove from heat; pour into a medium bowl.
• Add 2 1/2 cups sifted powdered sugar, 1 t. vanilla and 1 T. milk. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding enough milk to make frosting of spreading consistency. I usually add 2 more tablespoons milk.
• Use icing immediately.

ALMOND BUTTER COOKIES WITH TOFFEE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined.
• Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.
• Bake in preheated oven until golden brown, 8 to 12 minutes.