Soft Crunch Buttery Toffee Candy
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- เผยแพร่เมื่อ 10 ก.ค. 2024
- #toffee #recipe #candy If you want a soft crunch buttery toffee candy, this video and recipe might be just for you. This is one of my very favorite candies to enjoy during Christmas. Sometimes, though, when I have had other recipes, the toffee is so hard and not enjoyable at all. This recipe is just right with just the right amount of crunch!
Gail uses step-by-step details to show you how to make this just right soft crunch buttery toffee candy. I originally found this recipe online atwww.tasteofhome.com/recipes/a... But, I had problems with the water causing the butter to separate from the sugar. So, I omitted all water from the recipe and tweaked this a bit to come up with this amazing soft crunch buttery toffee that is on the video. I have been told that it is the best buttery toffee there is! If you try this, please leave a comment and let me know how you like it. Thanks. BIG TIP: Use a good butter like Land O' Lakes. This recipe might not turn out as well if you use cheap butter that has more water content. I suggest Land O'Lakes for this recipe (and most other recipes as well.).
Some of the tools Gail uses are in the links below. Just click on the Amazon affiliate links to view or purchase the items. The Ingredient List and Recipe are below as well. Thanks for watching. If you want more recipes full of deliciousness, please visit Southern Glance With Gail. MERRY CHRISTMAS and may God bless you!
Thank you to Twin Musicom for some very delightful music!
We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
Artist: www.twinmusicom.org/
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INGREDIENT LIST and RECIPE
1 cup whole almonds, natural
8 ounces of milk chocolate
1 cup salted butter, cubed
1 cup sugar
1 - 2 teaspoons vanilla
DIRECTIONS:
Toast the almonds by placing them in a shallow cookie pan and placing them in a preheated 350-degree oven for about 5 - 10 minutes. Then use a food processor and chop the almonds till coarsely chopped. Line a 9" x 13" casserole dish with lightly-buttered parchment paper. Sprinkle the almonds on the parchment paper. Set aside.
Chop the chocolate into small pieces. I do this by hand and do not use a food processor. Set aside.
Start the toffee. Mix butter and sugar In a heavy 2-4 quart pan. A bottom heavy pan works great because it heats more evenly. Cook over medium-low heat. Stir gently ever so often. Do not over-stir because this can lead the sugar to crystalize. As soon as the butter melts, you can up the heat to about medium. Still do not stir too often. Another idea is to leave your stirring whisk in the mixture so it will be the same temperature as the mixture. Bring to a boil. Add the candy thermometer and continue to cook and stir ever so often, but not too much, until the candy thermometer reaches 290 degrees. If you want a harder crunch, cook to a higher temperature. I like 290 because that is what gives it a gentler, softer crunch.
Immediately pour the mixture over your almonds. Let sit for about just about a minute. (See the video for details.) Sprinkle the chocolate on top of the mixture. Cover for about 2-4 minutes. Uncover and spread the chocolate. An option is to sprinkle the rest of the almonds on top of the chocolate. Set in the refrigerator until the chocolate has set and then remove. Break into pieces of your desired sizes. Store in a covered container. - แนวปฏิบัติและการใช้ชีวิต
I've watched a lot of videos over 3 days & by far this video is the best...The other videos in order to make this you had to stand, don't stop stirring & turn the heat down then repeat then repeat & repeat ..I don't know about anyone else but I'm disabled & i just can't stand & continuely be stirring... I was about to stop looking until i seen "Southern Glance With Gail" & I thought ok this will be my last video I'll watch....Gail I was amazed on how you make it so easy to make & those others were just wasting their energy...ill soon be making this & I'll let you know how it turned out... Thanks a Million.....🤠
These are some of my favorites to make. Butter makes a HUGE difference with this recipe. Do get a higher quality butter. I'm using Land O' Lakes butter. Thanks for your comment!
Hi, Mrs. Gail, thank you so much for sharing your delicious recipe ❤, I absolutely love love toffee, I'm definitely will be making some soon😁
You are so welcome! We love this toffee. Let me know how you like it!
Great job. You explain things so well. I'm subscribed
Thank you so much! Let me know if you make any of the recipes and how they turn out for you!
I’m excited to try this. I made some that I cooked to 300 like most of the recipes and it was too hard. I like a softer crunch:)
Yummy
Just watched your video. Very well done. I'm going to make some toffee for coffee hour at church. Going to do it for Valentine's Day.
Thank you! Good luck with your toffee. The tip I have for you is to make sure you use good butter and if the butter begins to separate, stir to get it together again. Then only stir every once in a while. Let me know how you like it.
I love your enthusiasm for this, Gail! Looks so good!
Thank you, LeAnn. It really is wonderfully delicious! I hope you are doing well!
looks soooooo good!!!
My local candy shop makes this and I would treat myself to some around the holidays but the other day when I went by they raised the price to $56 a pound I’m going to try this and make it myself.
I know what you mean. Prices are so high right now, and it is definitely cheaper to make your goodies. Do get a high quality butter. I find the cheaper butters have more liquid content. I'm using Land O' Lakes for my cooking. Let me know how they turn out. Oh, last night, I just made the gingerbread cookies. They are SO soft! I hope you have a Merry Christmas!
@@southernglancewithgail7945 thanks for the tip. I will use Cabot butter as it’s what I sell in my store. If all goes well I’m going to make this tomorrow if it’s not raining out. I’ll let you know. Thanks for the recipe.
Just the easy recipe I've been looking for. Thanks Gail!!
You are so welcome. I will be making these sometime this week. They are so good and not too hard. Also, if you want something super easy but super good, try the Crockpot Chocolate Covered Peanuts. They are the simplest of all simple. I keep them in the refrigerator. Anyway, let me know how these turn out for you. Merry Christmas!
Merry Christmas & Happy New Year!! I'm so ready for a softer toffee!
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way.
Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
Happy New Year to you, too, Poppy! Thanks for your comment. I hope you enjoy these sweet treats. Let me know if you try them and what you think. Best wishes to you in southern Georgia!
We used to make this! Sometimes with pecans instead of almonds. Always yummy!
Pecans sound good also!
I stirred mine like I normally do when making caramel. The toffee is grainy and not hardening correctly. Still tasted good.
I wonder if you over stirred. I'm saying this because I made some caramel sauce for dipping apples and stirred the whole time with a whisk. Mine turned out grainy as well. Mine has never come out grainy like that. So, I think I over stirred it, and that made it grainy. So, I made some of this Soft Crunch Butter Toffee, and it came out wonderful. Here is what I did. I followed my instructions, but my butter started to get more watery. I stirred and stirred just until the butter was mixed in good, and then I stopped stirring all the time. I only stirred every once in a while. When it was done, I poured the mixture into the pan and had forgotten to put in the vanilla. While the mixture was in the pan, I added the vanilla and gently stirred until the vanilla was all stirred in. Then, I followed the directions again. Turned out wonderful. Oh, I did use Land O Lakes butter and not the cheaper butter. Hope this helps.
Good luck in the future. Let me know how it turns out the next time.
روعة 😘😘👌
What about brown sugar? Would that work? I wonder what taste difference that would make.
Brown sugar would definitely change things in the recipe, especially if you only use brown sugar and not any other sugar. I have just never tried brown sugar before in this recipe, and that would be an interesting experiment. If you try using brown sugar, please let me know how you like it.
Adjust this for elevation: For every 1000 feet subtract 2 degrees.
The elevation where I live is around 1299 feet. Also, make sure you use really good butter. Good luck and Merry Christmas!