Butter-Nut Crunch Toffee

Because I am a real toffee lover, I have so many recipes to try. This one didn't make the cut. It was not crispy enough. I don't know if that is because it didn't call for corn syrup or because it only got to 285 degrees. It tasted OK, but I liked the other one I made a couple of days ago better. This one was also a bit too salty.

Butter-Nut Crunch Toffee

1 c. sugar
1/2 t. salt
1/4 c. water
1/2 c. butter
1 c. nuts, chopped fine
16 oz. package of semi-sweet chocolate chips, melted

1. Combine sugar, salt, water, and butter. Heat to boiling. Cook to light crack stage (285ºF) and stir in half of the nuts.
2. Pour on to a greased cookie sheet. Cool and spread the melted chocolate chips over the top. Sprinkle with the remaining nuts.
3. Cool and break into pieces.

Toffee Candy

My sweet tooth kicked in after dinner and so I decided to make some candy. I am keeping this recipe, although I was so hungry for the candy that I didn't wait for the chocolate to cool completely. In fact, I was so anxious to get these finished that I think I forgot the water!! The candy still tasted great, though!! This recipe seems to have been published in an old newspaper, so I imagine it is a classic.

Toffee Candy

1 c. butter
1 c. sugar
1 1/2 T light corn syrup
3 T water
1 c. finely chopped nuts
12 oz. chocolate chips

1. Melt butter in heavy saucpan. Stir in sugar, water, and corn syrup. Cook slowly to hard crack stage (300ºF), stirring occasionally to keep from scorching. Remove from heat and pour into large shallow pan. Cool.
2. Melt chocolate chips over warm water. Spread half of the chocolate on one side of hardened toffee, then sprinkle on half of the chopped nuts. Keep remainder of chocolate warm.
3. When the chocolate on the toffee is firm, lay a piece of foil over the top and turn it upside down. Coat the second side in the same manner as the first. When the chocolate is firm, break the candy into bite-sized pieces. Store in an air-tight container.

Mock Heath Bars

I know I said I wouldn't try any more "kiddie" recipes, but I couldn't pass this one up!! This is a toffee bar that is made with Saltine crackers, and it tastes pretty good. I must say, though, that I would rather have the real thing, and will make real toffee next time. This recipe is a good short-cut and is pretty quick and easy.

I quartered the recipe and used butter instead of oleo, or margarine. I also toasted the chopped almonds before I sprinkled them on the chocolate. I ruined the first batch of toffee by overcooking it. The second batch was still light in color and still foamy when I removed it from the stove at about 2 minutes.

Mock Heath Bars

1 c. oleo
1 c. brown sugar
saltine crackers
12 oz. chocolate chips
chopped nuts, if desired

1. Line jelly roll pan with crackers
2. Boil oleo and brown sugar hard for about 2 1/2 minutes. Pour over crackers, spreading out to cover all crackers.
3. Put in 350ºF oven for 5 minutes. Remove and set on the oven door.
4. Pour chocolate chips over the mixture and place back into the oven with the door open for 3 minutes. Remove the pan from the oven and spread the chocolate chips out evenly. Sprinkle with nuts, if desired.
5. Refrigerate, can be frozen. Once set, bars can be broken apart by hand.