Holiday Toffee

This toffee is very versatile, it is the same delicious recipe as the St. Patrick's Day Toffee, I just changed up the colors and candies, using sno-caps nonpareils, holiday M and M's, Christmas sprinkles and red melting candies. Use any pretty and festive candies you find and load it on top for this sweet holiday treat.   I used bittersweet baking chips in this one instead of the milk chocolate bits, you can use either type.

 Here's the full toffee post with step by step directions, just substitute holiday candies and colors: 
 http://rosiescountrybaking.blogspot.com/2012/03/st-patricks-day-toffee.html

 

All packaged and ready for gifting:

Enjoy!

Dark Chocolate and Peanut Sweet and Salty Toffee

This toffee is sooo good, its sweet, buttery, chocolaty and salty the perfect answer for your sweet tooth and salty cravings!  And because its so rich and full of flavor you don't need to eat much to feel satisfied.  You will need a candy thermometer, a heavy pot, a metal offset spatula, a 18 X 11 baking sheet, and caution as the mixture cooks to 300 degrees.

 

 

Recipe

4 sticks unsalted butter

2 cups sugar

1/4 tsp salt

16 oz container cocktail peanuts - separate - 3 cups for toffee mixture - 1 cup for topping, chopped

8 oz bittersweet chocolate finely chopped

Line a large cookie sheet (18X11) with parchment paper and spray with baking spray.  Bring the butter, sugar and salt to a boil in a heavy pot thats fitted with a candy thermometer over med-high heat, whisking until smooth.  When a boil is reached, stir occasionally, until the color is deep golden and reaches 300 degrees, this will take about 15-20 mins.  Then stir in 3 cups of the peanuts, then carefully pour this mixture into center of prepared baking pan.  Spread with spatula, smoothing the top, and let stand 1 minute, then sprinkle chocolate evenly on top.  Let stand until melted about 4 mins, then spread chocolate over toffee until smooth.  Sprinkle with chopped peanuts and let set, it will set quicker in fridge or freezer.  Break into pieces and enjoy!

Recipe adapted from Gourmet Magazine

Sweet and Salty Tofee

 

Can be stored in an airtight container for up to 2 weeks.

Candy thermometers are available here:

http://astore.amazon.com/rosscoubak-20/detail/B00004XSC9

Matzo Crunch or Heaven in my Mouth!

I don't know how I have not discovered this recipe until now, I've been a part of an interfaith family for 12 years and have learned and cooked many a Jewish meal and dessert during this time.  This matzo toffee crunch is amazing and very easy to make.  A buttery toffee cooked right into the matzo and enrobed in dark chocolate - its heaven in your mouth I tell you!  I know I'll be making this recipe again and again.  I found it on David Lebovitz's website which he adapted from Marcy Goldman's book that I just have to get, I put it up on my store:     http://astore.amazon.com/rosscoubak-20/detail/1770500030           

Recipe

5-6 sheets unsalted matzos

2 sticks unsalted butter, cut into chunks

1 cup firmly-packed light brown sugar

pinch of salt

1/2 tsp vanilla extract

1 cup bittersweet chocolate chips

1/3 cup toasted sliced almonds

sprinkling of heath toffee bits (optional)
**for passover, the original recipe suggest using margarine in place of the butter and omitting the vanilla

Line an 11 X 17"baking sheet with aluminum foil overhanging the sides, then cover foil with a sheet of parchment paper.

Preheat oven to 375 degrees.  Line the bottom of the sheet with matzos, breaking pieces to fill in any gaps.

In a 3-4 qt saucepan, melt the butter and brown sugar, cook over med heat, stirring until melted and beginning to boil, then boil for 3 minutes, stirring constantly.  Remove from heat and add salt and vanilla.

Pour caramel mixture over matzoh and spread with a metal offset spatula

Put the pan in the oven and reduce heat to 350 degrees.  Bake for 15 mins, rotating pan halfway through.  As it bakes it will bubble up.

Remove from oven and it will look all caramelized like this

Immediately cover with the chocolate chips, let stand for 4 minutes, then spread with an offset spatula.

Then sprinkle over your toppings, I used almond and toffee bits, but you can substitute any toppings, like sprinkles, coconut, other nuts or sea salt

When set, break up and enjoy!

 

 

Enjoy!

St. Patrick's Day Toffee

I love every kind of holiday or occasion because it gives me a reason to bake and create.  So with St. Patrick's day approaching I've been thinking up some Irish/Green goodies.  I am not Irish and not familiar with Irish cooking, but I'm always willing to learn.  I have a bunch of ideas for the next week.  The first one was for a toffee.  I was inspired when grocery shopping this morning and found these coconut M&M packets that had green colored candy.  I picked up some green melting candies and a shamrock mix sprinkles and got started.


Ingredients
2 cups chopped pecans
1 cup sugar
2 sticks unsalted butter
5 Tblsp water
5 oz green melting candies and 5 oz milk chocolate baking bits
Shamrock sprinkles and green coconut M and M's

Toast the pecans in a 350 degree oven for 8 minutes until fragrant, toss 1/2 way through once

Measure out 5 oz of green melting candies

 Measure out 5 oz milk chocolate baking bits

Spread 1/2 of the pecans in a 9 X13 sheet pan lined with parchment paper, leaving a little room on edges, save the other half of pecans for sprinkling on the chocolate

Add the sugar, butter and water in a heavy duty pot and heat on medium, stir to melt

Attach a candy thermometer on side of pan and keep heating and stirring until you get to 285 degrees

This is what it will look like when ready

Pour evenly over pecans

Sprinkle chocolate bits over hot toffee, let sit for 2 minutes

While thats sitting melt the candy in the microwave, following directions on bag

Spread the now melting chocolate with an offset spatula

Spoon melted green candy onto chocolate

Swirl the 2 with an offset spatuala

Sprinkle with remaining nuts, sprinkles and M and M's, pressing lightly.  Let completely set, then break up into pieces.

This turned out to be quite a tasty toffee :)

Enjoy and Happy St. Patrick's Day!

Chocolates and Confections

I received several great cookbooks for Christmas this year and I'm excited to try some new recipes.  The first one I've tried is from my new book, "Chocolates and Confections at Home with the Culinary Institute of America", Pecan Buttercrunch, a chocolaty nutty toffee ~ it's so wonderful.   Overall it is simple to make, the tricky part is cooking the sugar mixture.  You will need a candy thermometer for this.  Here's the recipe:

Pecan Buttercrunch
1 cup sugar
2 sticks unsalted butter
1/4 cup water
1/2 tsp salt
1 tbsp vanilla extract extract
8oz dark chocolate, I used ghirardelli 60 % cacao bittersweet chocolate about 3/4 of a 12 oz bag
2 cups chopped salted toasted pecans


Line a 10X15 sheet pan with parchment paper.
In a heavy 2 qt saucepan combine the sugar, butter, water, salt and vanilla.  Bring to a boil, stirring constantly with a wooden spoon or heat resistant spatula.
Attach a candy thermometer to the side of the pan and continue stirring while cooking until the thermometer reads 290 F degrees and the mixture is a light golden brown.
Immediately pour into prepared pan and spread quickly to the edges with a metal offset spatula.
Sprinkle the chocolate evenly over the buttercrunch and let sit for 2-3 minutes to melt.  Then spread the chocolate until smooth with a clean offset spatula.  Sprinkle with the pecans.  Allow the chocolate to set completely.  Break the buttercrunch into pieces and serve.  Can be stored at room temp in an airtight container for up to 10 days.
Adapted from "Chocolates and Confections at Home with the Culinary Institute of America"