Highland Toffee Recipes

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Steps:

• Preheat oven to 400 degrees.
• Grease well an 8" square glass baking pan; set aside.
• In a large bowl, combine well the melted butter and oats; stir in the brown sugar, corn syrup, salt and vanilla extract. Pour into prepared pan and press in evenly.
• Bake for 14 minutes. Remove pan and turn off oven .
• Sprinkle the chocolate chips over the top and return the pan to the oven for 2 minutes.
• Using a sprayed offset spatula, spread the softened chips over the top; sprinkle with the chopped nuts.
• Allow to cool to room temperature and then refrigerate for 2 hours.
• With a sharp thin knife, go around all the edges of the pan. Gently remove the whole from the pan and place on cutting board. Cut into squares and then triangles.
• These are best stored in an airtight container in the fridge during warm weather.

Steps:

• Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
• Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.