![]() Use your favorite bittersweet chocolate to balance the sweet toffee. Not only does this make the buttercrunch taste like the best Heath bar ever, but it also protects the candy from humidity and prolongs the shelf life. Stirring helps prevent burning, and corn syrup lets you stir without crystallization issues.ĭouble the chocolate: Go big here and coat both sides with chocolate. I’ve made toffee before that crystallized so much, it basically turned into a toffee-fudge baby. Toffees cooked to a lower temperature always seem a little pale to me, and I love the deeper color that a few more degrees gets us.Ĭorn syrup: I prefer to add a few tablespoons of corn syrup in my toffee recipe to reduce risk of re-crystallization. Two, the longer cook time builds a richer, more caramelized flavor that is just so good. One, the toffee won’t stick to your teeth at all. I prefer to add cook it a little further to 310☏, for a few reasons. Higher cooking temperature: Most toffee recipes cut the heat at 295☏. A tiny pinch of baking soda lightens the candy and gives it a more delicate, tender crunch. Don’t go crazy with European-style butters that have higher butterfat, though, or your toffee is much more likely to break.īaking soda: This is a non-traditional toffee ingredient, but one I love to add. We stir in a little salt, too, but there’s just something about creamy salted butter and candy that I can’t get enough of. Salted butter: Salted butter enhances all the flavors and makes this toffee extra delicious. As an Amazon Associate, I earn from qualifying purchases. ![]() ![]() Keep reading for all the tips, tricks and to learn why this butter toffee is just so good! ![]() I’ve taken this toffee recipe through the wringer to troubleshoot all of the common issues with toffee and have landed on the most perfect buttercrunch recipe ever. It tastes and looks like it’s straight out of an artisan chocolate shop! It starts with a perfectly crunchy, buttery, deeply caramelized toffee and gets a double coating of snappy dark chocolate and salted pecans. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.This butter toffee might be my number one most addicting candy. Break the cooled cookie into 2- to 3-inch pieces. Don't worry if the cookie breaks it will be broken into irregular pieces, anyway. Using a large metal spatula to guide it, slide the large cookie onto a wire rack to cool completely. Let the brittle cool on the baking sheet for 10 minutes. The brittle may be fairly soft when warm but will crisp as it cools. The dough should be patted out slightly thinner at the edges.īake the brittle until it turns golden and the edges turn light brown, about 19 minutes. Use the palms of your hands to pat the dough into an even layer about 1/2 inch thick and 13 by 9 inches. Spoon the dough onto the prepared baking sheet, leaving at least 1 inch of empty space on all sides. (You may need to use your hands if the dough is thick.) Stir in the crushed toffee and the walnuts. Using a large spoon, slowly add the flour mixture and stir just until incorporated. In a large bowl, whisk the melted butter, brown and granulated sugars and vanilla extract until smooth, about 30 seconds. In a medium bowl, combine the flour, baking soda and salt and set aside. Line a baking sheet with parchment paper.
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