ENGLISH TOFFEE COOKIE RECIPE RECIPES
ENGLISH TOFFEE | MARTHA STEWART
Provided by Martha Stewart
Categories British Recipes
Yield Makes about 3 pounds
Number Of Ingredients 6
Steps:
- Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.
- In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
- Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.
- Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.
- Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.
- Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.
BUTTERSCOTCH TOFFEE COOKIES RECIPE: HOW TO MAKE IT
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.
Nutrition Facts : Calories 95 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 70mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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