Butter Toffee

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min

Yield:
4 cups
Level:
Advanced

Ingredients
Directions

Line a baking sheet with parchment or waxed paper.

Combine the butter, granulated sugar, brown sugar and heavy cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).

Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.

Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.


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    11 Reviews
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    Grainy,made this twice as recipe directs. Used digital thermometer , cooked to 300 and still turns out semi-hard and grainy. Good flavor , so I will have to try some of the suggestions here.
    THIS IS SOME FANTASTIC STUFF! 
    I SPRAYED 2 PANS OF MINI MUFFIN TINS WELL WITH PAM AND LAYED 2 PECAN HALVES PER CUP. I MADE A BATCH OF THE TOFFEE, AND POURED ABOUT 1/2" OVER THE NUTS, THEN MADE A BATCH OF CARAMELS AND POURED ABOUT 1/2" OVER THE TOFFEE, LET THEM COOL COMPLETELY AND DOUBLE DIPPED THEM IN CHOCOLATE - FIRST IN SEMI SWEET, THEN IN MILK CHOCOLATE. 
    THEY WERE A HUGE SUCCESS. T H A N K Y O U E M E R I L!!!!
    The recipe is good method to make a fairly dark and intense flavored toffee. It works exactly as specified except for one thing I'll get to in a moment. There is no need to add water. If you do that you have to spend extra time cooking it out. Just be patient and stir a few times while the butter is melting. Make sure to get it blended evenly before the sugar is all melted. Don't stir once it starts boiling. 
     
    That one thing I mentioned above: DO NOT pour the hot toffee out onto waxed paper. It will stick and you will end up fighting with it when you try to peel it off and maybe even waste your ingredients and time because it WILL stick to the wax paper. A silicone baking mat is ideal - no stick, easy cleanup.
    Like other reviewers I had an issue getting this to come together. The consistency was initially like brown sugar. I don't believe there was enough liquid to dissolve the sugar. For the next batch I added 3 tablespoons of water and it came out perfectly. It took a little while longer to boil the water out but the result was worth it!
    My daughters and I had a great time making, eating and sharing this toffee! We followed the directions and the result was fantastic. We added some dark chocolate to the top as it was cooling and it didn't stay in our house for long. yum...yum...YUM!
    I made this recipe two times and it came out horrible. However, the third time was the charm, but I had to make adjustments. I decreased the brown sugar to 3/4 cup and added 1/2 cup of water and 1 teaspoon of salt. I used digital thermometer. The key is patience. It took 1 hour and 50 minutes after the butter melted for the toffee to reach 300 degrees! Yes it was worth the wait.
    I think the color of the toffee in the picture, as well as the use of brown sugar, should have been a tip-off about this particular recipe. I ended up with a pan of packed sugar. I followed the directions exactly as they were written. I also did not like the flavor. The molasses in the brown sugar was just too prevalent.
    Ok.... so I am not a cook, baker or candy maker and I attempted this. It turned out perfect. Listen, all you need is a good candy thermometer, a set of eyes to watch the temperature and a little time on your hands. And Voila! There isn't anything difficult about it all. Now I have toffee to put into my other yummy recipes. Try it!
    SO easy SO scrumptious holiday gifts done and done with SO little effort!
    In the user rating it says Difficult... There is NOTHING difficult about this..Just be careful to NOT let it go over 300 degrees and by all means,DO NOT SPILL ANY ON YOURSELF!!!. This is "CULINARY NAPALM" meaning that even if you are near a sink full of cold water it will still cause serious burns that will eat into your skin and leave a terrible scar behind after it takes a month to heal!! I am DEAD SERIOUS about the safety issue here!!That also means DO NOT touch it until it cools!! Imagine touching your oven rack when it is on....
    I as a bit surprised by how EASY it really was to make this toffee. You must remember to use a candy thermometer and don't depend on the "drop in water" method, as it is easy to reach the hard candy stage. You don't want the thermometer to go over the desired temp. The toffee is buttery, smooth, and wonderful! You can always trust Emeril's recipes, as I've made his pralines as well.
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