- Dish type
- Cake decorating
This toffee icing is really deliciously different. This icing needs time to set after you pour it on the cake, so plan ahead.
78 people made this
- 220g dark brown soft sugar
- 2 tablespoons plain flour
- 3 tablespoons butter
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 5 tablespoons toasted, chopped pecans
MethodPrep:30min ›Cook:5min ›Extra time:2hr setting › Ready in:2hr35min
- In a shallow saucepan, thoroughly mix dark brown soft sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to the boil. Boil exactly 90 seconds.
- Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until icing is the consistency of thick honey, no more than 1 to 2 minutes.
- Immediately pour icing onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set. Quickly sprinkle top of cake with toasted pecans. Icing will set up completely in a few hours.
How to ice a cake video
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Reviews & ratingsAverage global rating:(90)
Reviews in English (82)
VERY good! Great on Southern Praline Pecan Cake. Will try this on Sticky Toffee Pudding. Great with or without the added pecans & quickly hardened to a nice smoothe finish.-08 Apr 2007
Perfect glaze to use atop Fresh Apple Cake II. Using the whip attachment on my mixer instead of hand-mixing made this recipe even easier. Thanks!-15 Apr 2006
Toffee Almond Cookies
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Toffee bits and toasted almonds combined with a browned butter icing make these Toffee Almond Cookies are a total winner. Just watch them disappear.
This Toffee Almond Cookie can stand all on it’s own, without the browned butter icing, and it’s a delicious cookie. But, in my opinion, the browned butter icing takes it to a whole new level!!
To be honest, I am not a big fan of nuts in my baked goods. I love nuts, just not in my baked goods. That was until I made this cookie. The toasted almonds add some great flavor and I love the texture they give the cookie. Be sure and toast the nuts, the flavor and texture adds so much to the cookie.
Panera Bread Toffee Nut Cookie
We are all very fond of toffee nut cookies. Guess, you have this awesome recipe on your favorite list. Maybe every time you have enjoyed it greatly, you must have done it from some restaurant or store. What if it could be made at home? Hopefully, it will be better!
- 1 tsp salt
- 1 egg
- 1 tsp vanilla
- 1 ¾ cups flour
- ¾ tsp baking soda
- ¾ cup butter
- ½ cup brown sugar
- ½ cup sugar
- ½ cup butterscotch chips
- ½ cup chocolate chips
- ½ cup M&Ms or Smarties
- ½ cup toffee bits
- ⅓ cup plain potato chips, lightly crushed
- ⅓ cup pecans, coarsely chopped
- Icing sugar [optional]
- Grab all the ingredients at hand and measure nicely.
- Mix the baking soda and flour in the required quantity in a bowl. And place the bowl on the side.
- Mix well butter in a separate container with your hand. In this case, you should use an electric mixer to mix ideally.
- Slowly add sugar and salt to the bowl. Then beat the ingredients for approximately 5 minutes.
- Put butterscotch chips, chocolate chips, potato chips, Skor bits, pecans, toffee nut bars, and M&M’s into the bowl.
- Stir gently with a spoon until everything blends well. Continue blending until everything is integrated.
- Then shape the flour into balls. Make some 2-inch circles perfectly with your hand. And put everything in one big container.
- Then let everything cool in the fridge for around 2 hours to make a Panera toffee nut cookie.
- After two hours remove the bowl from the fridge, and heat the oven to 350 degrees. on a foil-lined baking sheet. At this time, make sure that the cookies keep the distance from each other. Do not keep everything very close, keep the distance and keep everything arranged.
- Then bake the cookies for about 10 to 15 minutes. Then stop backing up when cookies turn into golden brown.
- Take the cookies out of the oven and let them cool for five to seven minutes. It would be better to allow it to cool until it cools down.
- Lastly, if you like icing sugar, sprinkle it. This will allow you to enjoy a great test.
Enjoy this outstanding Panera bread toffee nut cookie recipe and share the love!
Toffee Cake with Salted Caramel Icing
I thought I would send you an email to say thank you so much for creating these wonderful cake mixes, my family & I are hooked, we're going to try them all. Good value for money ! For my son's birthday, I bought a 500g packet of Toffee Cake mix and made 36 cupcakes, I had a little toffee mix left over so I mixed with some icing sugar and made a great toffee icing and finally decorated them with all sorts of toppings - they turned out a treat! The kids loved them and the adults did too. Big thanks to you all.
You only need five ingredients to make this easy homemade salted caramel sauce recipe. It is the best I have come across and fantastic on just about anything! I am sure you have all had a taste of it by now, it has been around since the late 70’s and created by Henri Le Roux in Brittany, famous for its salted butter. Henri created a salted butter caramel with crushed nuts winning him the "Best Sweet in France" in 1980 and known as caramel au beurre salé (salted butter caramel) – thank you Henri!
© Copyright 2021 G.R Wright and Sons Ltd, Ponders End Mills, Enfield, Middx EN3 4TG
Handy tip for getting the toffee just right:
Some of our readers have run into the problem of having their Saltine Cracker English Toffee become a horrible sticky mess. The trick it to get the boil temperature just right.
Start your 3 minute timer when you’ve achieved a “rolling boil.” Stop stirring as it continues to boil for 3 minutes. The timing is key!
Your goal is to get it to the “soft ball stage” or about 235-245 degrees with a candy thermometer. If you want to make sure it’s where it needs to be, drizzle a small amount into a bowl of cold water. It should form a soft ball when you roll it between your fingers.
Old Fashioned English Toffee
I have always loved toffee…a client of mine would send me toffee from Engstrom’s Almond Toffee years and years ago, oh I was in love. For years I would send this as our gift to others. I loved it…well it is rather expensive. But, well worth it I will add. I love a buttery light crispy crunchy candy, not the sticky kind you are in fear of breaking your teeth.
I have tried my hand at making toffee for years. For some reason, I have just never had any luck? Grrrr I have been told it is due to the humidity in the South? Dang it…When I would make the toffee it would always taste wonderfully deliciously buttery. But, it would stick to your teeth it would not be the crisp toffee I wanted. I have made over 16 different recipes in one year alone and who knows how many before then. I came up with a new recipe and oh my goodness it worked, it worked I was so happy I have finally mastered this…candy yea!! This is everything I had wanted in a recipe
yummy buttery goodness, with a crisp light crunch success it worked!! I do hope you will try it and love it as much as I do.
Old Fashioned English Toffee
1 pound whole raw skins on almonds – Trader Joes
1 pound unsalted butter
1 teaspoon salt
2 cups sugar
2 teaspoons vanilla
12 oz good quality chopped chocolate
I used dark
1 tablespoon water
1 tablespoon light corn syrup
Chop 2 cups whole almonds into large chunks – just a rough cut. Set aside these go into the toffee. Leaving some whole
Line a baking sheet pan with parchment paper
In a food processor grind the remaining almonds into a coarse meal. Place almond meal on the baking sheet with the parchment paper.
Two pointers here –
One – this is a dish you will have to stir
Two – I cooked the candy in my la creuset which I think has something to do with my success this time. If you do not own one use a nice heavy large sauce pot or dutch oven will work.
Add your butter and salt to pot and melt completely then slowly add your sugar while stirring continually. Add your water and corn syrup and continue to stir. The sugar will at first sink to the bottom of the pot. It will gradually melt and begin to incorporate into the butter. Then the mixture will begin to turn to look like taffy and change color. I cooked it until it reached 300 with a candy thermometer. You must be very careful working with this stuff not to get burned. Do not touch any of the candy mixture.
Once your temperature reaches about 280 add your vanilla and rough chopped almonds to your sugar mixture. This will bring down your temperature. Continue to stir vigorously at this point it will look like it is separating but continue to stir and it will all come together and bring it up to 300, once it reaches 300 remove from heat and continue to stir very vigorously for another 5 minutes.
Then pour your hot candy mixture on top of the almond meal and spread with an offset spatula to make smooth and even. While your candy is still hot add your chocolate. This way the heat from the candy will melt it nicely for you.
Sprinkle the chopped chocolate on top, spread with an offset spatula to smooth. Once the chocolate cools a little top with the remaining almond meal. I place it in the refrigerator for 30 minutes. Remove and break up into pieces. Eat
I was so happy with the way it turned out, light buttery and crunchy. This is a recipe I will add to the Christmas baking list and repeat over and over again.
Toffee Apple Cake Bars
If you are an apple dessert lover as I am, you will love these Toffee Apple Cake Bars ! And believe me, one bar just would not cut it.
Looking at the recipe it might look a little too much work. But the cake is mixed and baked, the Praline takes minutes to make (and set) and the Icing is done in a minute or two.
Sheet pan cakes are also one of my favorites and is perfect as a potluck dessert. You can either slice the cake beforehand, or when at the venue &ndash easy peasy !
Slightly chewy, moist cake with Apple Icing and Walnut Praline is just heavenly and I am sure you and your family would love the cake as much as we do.
Here is a quick glance of the ingredients you will need (full printable recipe below in card):
APPLE CAKE :
- Potato Flour, (see below for substitute)
- Brown Rice Flour, (see below for substitutes)
- Bicarbonate of Soda
- Light Brown Sugar
- Apples, raw
- Vegetable Oil
Substitute for Potato Flour:
Substitutes for Brown Rice Flour:
If you do not want to use substitutes for the Flours, both are available at health stores, some supermarkets, baking supply stores.
A few pieces of cake I had left kept well in a sealed container for 3 days, however the Walnut Praline did go soft.
Prepare a 9x13 pan by spraying it with nonstick cooking spray and set it aside for now.
Place the maple syrup, corn syrup, cream, water, cream of tartar, and salt in a medium heavy-bottomed saucepan and stir them all together.
Place the saucepan over medium-high heat.
Wipe down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.
Continue to cook the candy, stirring frequently, until it reaches 240 F / 115 C on the candy thermometer.
Once at 240 F, remove the pan from the heat and pour the candy into the prepared 9x13 pan.
Let the fondant cool for about 10 minutes, until it is still warm but not longer hot to the touch.
Begin to stir everything together with a wooden spoon.
This is called “creaming” the fondant and it works best if you move in a figure-8 pattern, scraping the fondant together, working it into an 8 shape, then scraping it back into the center.
As you cream the fondant, it will go from shiny and translucent to shiny and opaque and start to get thicker.
Continue to work it, and it will eventually lose its shine and become more opaque and have a fudge-like texture and dull finish.
This creaming process takes a while, perhaps 20 minutes, so prepare yourself and alternate arms if necessary.
The fondant will reach the point where it is thick, stiff, and almost impossible to stir further. Test it out by rolling a piece into a ball. If it holds its shape and doesn’t collapse, the fondant is ready. If it doesn’t, continue working it with the spoon until it is stiff enough. You can either wrap it in cling wrap and store it at room temperature, or roll it into balls right away.
If you have rolled it into balls, you can roll the fondants in crushed nuts, or you can dip them in chocolate and then sprinkle the chocolate with chopped nuts or dried fruit. If you are going to dip them in chocolate, store the rolled fondant balls in the refrigerator to firm up while you melt the chocolate in the microwave.
Once the chocolate is melted, dip the maple fondant centers into the chocolate one at a time, and place the dipped centers on a foil- or waxed paper-lined baking sheet to set. Sprinkle the tops with chopped salted nuts or chopped dried fruit while the chocolate is still wet.
Place the tray in the refrigerator to harden the chocolate for about 15 minutes. Store dipped Maple Fondant balls in an airtight container in the refrigerator for up to 2 weeks, and allow them to come to room temperature before serving for best taste and texture.
Toffee icing with nuts recipe - Recipes
This is a recipe clipping from a magazine that was pasted on a large index card. Date unknown, but Teflon is mentioned in the directions so that would date this to the later part of the 20th century. Recipe is below.
Toffee Treasure Cake
OVEN 325° 9 OR 10-INCH BUNDT CAKE
A rich buttery cake featuring crunchy toffee candy pockets which form during baking.
1/4 cup sugar
1 teaspoon cinnamon
2 cups Pillsbury’s Best All Purpose Flour*
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
1 cup (8 oz. or 1/2 pt.) dairy sour cream
1/2 cup butter or margarine, softened
1/4 cup chopped nuts
6 (5/8 oz. each) or 3 (1 1/8 oz. each) chocolate toffee candy bars, coarsely crushed
1/4 cup butter or margarine, melted
Generously grease and lightly flour 9 or 10-inch Bundt pan (Teflon, too). Combine 1/4 cup sugar with cinnamon set aside. (No need to sift flour measure by lightly spooning into cup and leveling off.) In large mixer bowl, combine remaining ingredients except nuts, candy bars and butter. Blend at low speed until moistened beat 3 minutes at medium speed, scraping bowl occasionally. Spoon 1/2 of batter into prepared pan. Sprinkle with remaining cinnamon-sugar mixture, then with nuts and crushed candy bars. Pour 1/4 cup melted butter over batter. Bake at 325° for 45 to 50 minutes until top springs back when touched lightly in center. Cool upright in pan for 15 minutes remove from pan. If desired, sprinkle with powdered sugar.
*For use with Pillsbury’s Best Self-Rising Flour, omit baking powder, soda and salt.
Tip: Cake can be baked as directed in a 13-inch baking pan which has been greased on the bottom only. After spooning second half of batter into pan, spread to edges.
HIGH ALTITUDE ADJUSTMENT,200 feet. Bake at 350° for 35 to 40 minutes.
Print A Copy Of This Recipe:
How to line a pan for clean and easy removal:
A parchment paper or foil sling is HIGHLY RECOMMENDED to enable you to remove these cookies from the pan without crumbling. With that in mind, see directions in the picture tutorial below.
Make a parchment paper or foil sling for 8-inch pan. This is essential if you are to have any hope of getting the bars out of the pan without crumbling Immediately after removing from the oven, sprinkle chips evenly over the surface of the shortbread cookie base. Allow to rest until all chips are completely melted and soft.
Pin the picture below to save for later.
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