English toffee, chocked full of walnuts and topped with dark chocolate is to die for --- and easy to make!!

English Walnut Toffee

English toffee, chocked full of walnuts and topped with dark chocolate is to die for --- and easy to make!!

Leaving cookies and milk by the fire on Christmas Eve is so yesterday.  And since Santas come in all shapes, sizes, genders, and colors, why not leave something a little different for whoever is coming down your chimney, something they’ll really enjoy, a nice plate of Candy Cane Toffee… buttery toffee topped with creamy white chocolate and crushed candy canes.  White chocolate, peppermint, and toffee is an unusual combination, but somehow it just works.  It’s one of those holiday only types…

Candy Cane Toffee

Leaving cookies and milk by the fire on Christmas Eve is so yesterday. And since Santas come in all shapes, sizes, genders, and colors, why not leave something a little different for whoever is coming down your chimney, something they’ll really enjoy, a nice plate of Candy Cane Toffee… buttery toffee topped with creamy white chocolate and crushed candy canes. White chocolate, peppermint, and toffee is an unusual combination, but somehow it just works. It’s one of those holiday only types…

Homemade English Toffee  1 c unsalted butter 1 c sugar ⅛ t. salt 2 T. water 1 t. pure vanilla extract 1 c semi-sweet chocolate chips 1 c finely chopped pecans Preheat 350. Spread chopped pecans on cookie sheet lightly toast. Line small baking sheet/pan w/ aluminum foil making sure there is at least ½" “wall” on the sides. Combine first four ingred saucepan medium heat stirring occasionally. boil to reach 305 degrees. When mixture reaches 305 degrees, remove stir in vanilla.

Homemade English Toffee

Homemade English Toffee 1 c unsalted butter 1 c sugar ⅛ t. salt 2 T. water 1 t. pure vanilla extract 1 c semi-sweet chocolate chips 1 c finely chopped pecans Preheat 350. Spread chopped pecans on cookie sheet lightly toast. Line small baking sheet/pan w/ aluminum foil making sure there is at least ½" “wall” on the sides. Combine first four ingred saucepan medium heat stirring occasionally. boil to reach 305 degrees. When mixture reaches 305 degrees, remove stir in vanilla.

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