My friend Gloria, bless her heart, always has a little bag of this delicious snack to share with me at choir practice each sunday. Choir practice is after our 3 hours of Sunday services, and I am famished! So when she whips out this little treat, it is very appreciated!! I made it this week to share with our Super Bowl guests. It is soo good! I think you will love it! Thanks for the great idea Gloria!Fruit and Nut Toffee Crunch
submitted by MelaniePrintable recipe here
1 cup butter
1 cup sugar
1 tablespoon water
1 teaspoon vanilla
1 1/2 cups salted cashews
1 1/2 cups roasted almonds
1/2 cup craisins
Prepare a cookie sheet by laying down a silpat or covering it with tinfoil sprayed with cooking spray. Melt butter in medium saucepan over low heat. Add sugar and water and stir constantly until butter is melted and sugar is completely dissolved and no longer grainy (about 10 minutes). If sugar granules stick to the side, wipe them down with a wet pastry brush. When sugar is completely dissolved, turn the heat up to medium and stir constantly until toffee becomes a medium caramel color. (I don't use a candy thermometer, but just go by the look and smell. If you do use one it should be at 300 degrees when you take it off the heat) I have heard people waiting till the toffee gives a puff of smoke. I did that with this recipe and it worked great.) Remove from heat and stir in vanilla, nuts and craisins. Pour toffee into prepared pan. When cool break into chunks and store in air tight container.
submitted by MelaniePrintable recipe here
1 cup butter
1 cup sugar
1 tablespoon water
1 teaspoon vanilla
1 1/2 cups salted cashews
1 1/2 cups roasted almonds
1/2 cup craisins
Prepare a cookie sheet by laying down a silpat or covering it with tinfoil sprayed with cooking spray. Melt butter in medium saucepan over low heat. Add sugar and water and stir constantly until butter is melted and sugar is completely dissolved and no longer grainy (about 10 minutes). If sugar granules stick to the side, wipe them down with a wet pastry brush. When sugar is completely dissolved, turn the heat up to medium and stir constantly until toffee becomes a medium caramel color. (I don't use a candy thermometer, but just go by the look and smell. If you do use one it should be at 300 degrees when you take it off the heat) I have heard people waiting till the toffee gives a puff of smoke. I did that with this recipe and it worked great.) Remove from heat and stir in vanilla, nuts and craisins. Pour toffee into prepared pan. When cool break into chunks and store in air tight container.
ENJOY!!
To order a silpat go here
Other Super Bowl food recipe ideas:
what a unique and tasty treat! Have fun watching the Super Bowl!!
ReplyDeleteMmm... that looks so good, sis! I can't wait to make it.
ReplyDeleteThat looks so good. I can't wait to try it. Thanks.
ReplyDeleteI bet this would be tasty with dried cherries. Thanks for the great recipe!
ReplyDeleteThis is such a great recipe! I love it and will make it soon!
ReplyDeleteI've never thought of putting crasins in toffee. Yum!
ReplyDeleteI made this and it turned out great!!! Thanks for the fantastic recipe!
ReplyDeleteThis is a great recipe - delicious! Thanks.
ReplyDelete