Sweet & Crunchy Cracker Toffee

Allow toffee to cool completely to harden – overnight on the counter or for about 20 minutes in the freezer.

The toffee continues to change color and becomes darker as the temperature rises. If toffee cooks to too high a temperature and the toffee is dark in color, unfortunately, there is no way to save this batch of toffee. Ways to prevent this from happening include: If you use a Candy thermometer to test it for accuracy.

It should be a nice, golden brown color. Immediately pour the hot toffee over the pecans in the pan and spread evenly with a metal spatula.

A tiny pinch of baking soda lightens the candy and gives it a more delicate, tender crunch. Most toffee recipes cut the heat at 295°F.

Here's how you know when the toffee is ready. Keep one of the almonds near the pan. It's your color cue. When the toffee is the color of the almond skin, it's done!

Crystallization occurs when you heat the mixture too quickly. The sugar crystallizes on the side of the pot and gets mixed back into the Toffee. That's what creates a grainy texture. To prevent crystallization, take care to completely dissolve all the sugar before you bring the mixture to a boil.

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

Yeah, it is kinda junk. Intense Dark Toffee Interlude (55% cacao) also fits into category E. A whole bar (3.5oz) contains 50% of one's daily allowance for fat, almost 100% of saturated fat, and over 12 teaspoons of sugar.

The primary reason for toffee being too soft is that it is undercooked. Undercooking toffee doesn't mean cooking it for too short a time. Instead, undercooked toffee implies that the sugar didn't reach the required temperature or stage of cooking.

Place the toffee in the refrigerator until set, about 1 hour. Lift hardened toffee out of the baking dish with the parchment paper. Break into pieces and store in an airtight container.

Most food historians agree that the sweet treat likely originated in Wales and then rose to prominence across Britain and Europe where supplies of butter and eventually imported sugar were plentiful. English toffee maintains its extreme popularity due to its unique flavor profile and regional variations.

One food writer, Harold McGee, states that the word toffee is actually Creole in origin and means a mixture of molasses and sugar, but which Creole dialect it comes from is unknown. The English may have had a confection that they called toffee, but there were differences between the two.

British English: toffee - /ˈtɒfɪ/. Toffee is a sweet made by boiling sugar and butter together with water. American English: toffee - /ˈtɔfi/

A cracker is a flat, dry-baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.

Most people are able to eat at least two saltines without water, although patients affected by Sjögren's syndrome lack the saliva necessary for even this many. Doctors may use this test, the "cracker test" or "cracker sign", to help diagnose the disorder.

• Simple Mills Original Organic Seed Flour Crackers.
• Hippie Snacks Almond Crisps.
• Mary's Gone Super Seed Crackers.
• Orga Foods Super Crisps.
• Bob's Red Mill Oat Crackers.
• Hu Kitchen Grain-Free Crackers.
• Ak-Mak Sesame Crackers.

Try stirring a tablespoon of very hot water into the toffee. It may come back together, if not, try another tablespoon or two, but no more than 1/4 cup.

Toffee is easy to keep and store and needs no special treatment. Just place it in an airtight container, and store it in a cool, dry place. Toffee can generally last up to two months if stored correctly, and away from heat.

If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5 minutes is just a guide. Cook it until it is the color of a brown bag.

Toffee is made from sugar mixed with milk, butter, or cream plus an ingredient such as lemon juice or golden syrup to stop it from crystallizing. The mixture is heated to between 140C and 154C ('soft crack' stage and 'hard crack' stage), then allowed to cool and set.

The main raw materials for Milk Toffee are skimmed milk powder, glucose, sugars, and Cocoa.

Toffee can be made with just milk, coffee, and sugar.

Unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate (vitamin b1}, riboflavin ({vitamin b2} folic acid), soybean and/or canola oil, palm oil, sea salt, salt, malted barley flour, baking soda, and yeast.

You can use margarine if you prefer but the Toffee will taste a little bit differently. Add the sugar to the melted butter and stir until it is fully incorporated with the butter. Bring the mixture up to a boil while continuously stirring so you don't burn the candy mixture.