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Specialties: California manufacturer of artisanal almond toffee, toffee popcorn, and other tasty treats. Established in 2006. Brandini Toffee is a family owned company which produces award winning toffee right here in the Palm Springs area. Our Palm Springs store is our flagship location which in 2019 was voted as the #1 candy store in California and top #50 ice cream stores in the country by.
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How to Make Toffee. 1. Line a 9×9 inch baking dish with parchment paper then spread an even layer of chopped pecans out and set aside. 2. Combine the sugar, salt, water, and butter in a heavy-bottomed pot. 3. Place over medium heat, stirring occasionally.
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In a large heavy saucepan, melt the remaining butter. Add sugar and water; cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Quickly pour into prepared pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over toffee. Sprinkle with pecans.
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Toffee candy is a sweet confection made by slowly heating butter and sugar to the hard crack stage, about 300 degrees. English toffee is traditionally made with brown sugar for a darker color and deep caramel flavor (think SKOR bars), while in America, it's often called buttercrunch candy and is made with white sugar and topped with a layer.
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In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a wooden spoon. Allow to darken. Continue to stir until mixture turns a dark amber. This may take some time, be patient. Toffee mixture should be dark in color and very thick. Top with chocolate.
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Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 m.
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In a medium, heavy-bottomed saucepan, combine the butter, sugar, water, and salt over medium-low heat. Stir frequently with a wooden spoon until the butter is melted and the sugar is dissolved. Leave the spoon in the pot and clip on a candy thermometer, if desired, being careful to not let it touch the bottom.
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Caramel candies: Melt sugar into a syrup either with a bit of water (wet caramel) or without (dry caramel) and flavor with cream, butter, and vanilla extract.Soft and chewy caramel candies are cooked to the firm ball stage (245°F to 250°F).; Toffee: Cook butter and sugar together to the upper limit of the soft crack stage (between 295°F and 300°F), then pour it into a pan to quickly cool.
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Let boil, stirring about 12 minutes or until the mixture reaches 295°F on a candy thermometer. Remove from heat and stir in vanilla. Pour into prepared pan and cool 30 minutes. Prepare melted chocolate per notes below. Spread melted chocolate over toffee and sprinkle with additional nuts if desired.
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How To Make Toffee. Spray a 9-inch square baking dish with cooking spray and line with parchment paper. Spread the chopped pecans in a single layer on top of the parchment. Add butter, sugar, and salt to a heavy bottomed 3 quart pot. Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
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Ingredients for Toffee. Brown sugar - The dark and caramel-like sweetness of brown sugar makes it the perfect base for toffee candy.; Unsalted butter - You can use salted butter if you prefer, but I like the flavor of unsalted butter better.; Vanilla extract - A little dash of vanilla extract is the best flavoring for this yummy toffee recipe.; Milk chocolate chips - Feel free to use a.
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Melt butter in a saucepan with sugar and salt. Bring the mixture to a boil. Cook until it's dark amber and 285 degrees F. Pour the toffee onto a prepared baking sheet. Sprinkle the chocolate chips onto the toffee, let soften, and spread in an even layer. Sprinkle the nuts over the chocolate.
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Melt butter in a medium saucepan and add the brown sugar. Bring the mixture to a boil then reduce the heat and cook for 2 minutes, stirring occasionally. Stir in the sweetened condensed milk until well combined. Pour the toffee mixture over the saltines in the jelly roll pan.
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Sprinkle chopped nuts in an even layer over the parchment. Set aside. (I like nuts on the bottom of the toffee, but you can skip this step and sprinkle nuts on top of the toffee after the chocolate melts.) In a heavy-bottom 4-quart saucepan on medium-low heat, add the butter, sugar and salt.
