Best Skillet Toffee Recipes

TOFFEE-PECAN SKILLET BROWNIES

Steps:

• Make the brownies: Preheat the oven to 325˚. Butter a 10-inch cast-iron skillet. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat and stir in both sugars until dissolved. Whisk in the eggs, one at a time, until smooth and glossy, then whisk in the vanilla. Whisk in the flour and kosher salt until combined, then whisk in the pecans. Spread the batter evenly in the prepared skillet.
• Transfer the skillet to the oven and bake until the brownies are slightly cracked on top and a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Transfer to a rack and let the brownies cool in the skillet.
• As soon as the brownies come out of the oven, make the toffee topping: Combine the brown sugar, butter and corn syrup in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium to maintain a steady simmer and cook, without stirring, until the sugar is completely dissolved, about 2 minutes. Carefully pour in the heavy cream (it might boil up slightly) and simmer until thickened, 5 to 8 minutes. Remove from the heat and stir in the pecans. Let cool until thickened but still pourable, about 20 minutes.
• Pour the topping on the brownies and let set, 1 hour. Sprinkle with flaky sea salt, if using. Serve with ice cream.

SKILLET TOFFEE

Steps:

• In a large cast iron skillet, melt the butter over medium high heat. As the butter melts, stir in the sugar and salt. Continue stirring constantly and rapidly with a wooden spoon, keeping the sides of pan clean by brushing occasionally with a wet pastry brush. The mixture should bubble as you stir. Cook until the mixture turns a deep golden brown, taking care not to burn it. Remove from the heat and stir in the vanilla. Pour the mixture into the lined baking sheet. Allow to cool slightly, about 5 minutes, then sprinkle the mixture with the chocolate. When the chocolate looks glossy, spread it with an offset cake spatula or a wooden spatula, and sprinkle with the nuts. Gently press the nuts into the chocolate with the palms of your hands. Cool completely (at least 6 hours) then break the toffee into chunks.

SKILLET TOFFEE

Steps:

• Melt butter in skillet over medium heat.
• Stir in sugar until mixture is smooth, and keep stirring and cooking for about 10 minutes.
• Add the unblanched almonds to the sugar/butter mixture, and continue stirring and cooking for 10 more minutes.
• Pour candy mixture into an ungreased 13 x 9 inch pan.
• Melt chocolate in top of double broiler (Or you can melt using a microwave).
• Spread the melted chocolate evenly over toffee.
• Before the chocolate hardens, sprinkle with chopped almonds.
• Break into pieces when hardened.