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Preheat oven to 325°F. Line baking sheet with parchment paper or nonstick baking mat. Set aside. In a large bowl cream together butter, both sugars, and salt until fluffy. Beat in the egg and vanilla extract. Add flour and baking soda and mix until dough is formed. Fold in the toffee bits.

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Arrange a rack in the middle of the oven and heat the oven to 350°F. Arrange 1 cup whole almonds or pecans in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Transfer to a cutting board and finely chop when cool.

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Add egg and vanilla into the batter and whisk until it thickens and becomes lighter. 1 large egg, 1 teaspoon pure vanilla extract. Sift flour and baking soda into the bowl. Fold just until there are no more dry streaks of flour. 1 ⅔ cup all purpose flour, ½ teaspoon baking soda. Add the toffee and chocolate and fold.

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It should thicken and darken to a golden color. . Continue to whisk to blend every few minutes. Mix slowly. . Melt the chocolate in a microwave-safe dish. . When your toffee is a dark golden color and registers 300 F degrees with a candy thermometer, remove and pour onto a parchment paper lined cookie sheet. .

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2 - Humid Weather Causes Soft Toffee. Humidity can influence the result of your candy-making activities. Check the weather report before making toffee, as moisture can make your toffee soft and limp. On humid days, make sure that you cook your toffee to at least one degree higher than on dry days.

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Here are the steps you can follow to ensure you fix your toffee and make it perfect again. Step 1 - if your toffee is still in the pan on the stove, immediately remove it from the heat. If your toffee has already cooled down, place it back into your pan. Then for both situations, slowly heat the toffee again.

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The moisture in the air can interfere with the toffee-making process and lead to unwanted crystallization. The Problem: High humidity can introduce excess moisture into your toffee mixture. When sugar absorbs moisture from the air, it can cause sugar crystals to form prematurely, resulting in a grainy texture.

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full recipe: https://hebbarskitchen.com/how-to-make-caramel-toffee-recipe/@hebbarskitchenhindi @hebbarskitchenoriginals caramel toffee recipe | caramel candy.

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Using a large heavy bottomed pot, add butter, sugar (and salt) together. Melt butter and sugar over medium to low heat, stirring throughout. Continue to cook stirring slowly and frequently, until the toffee reaches 300˚F and begins to thicken, caramelize, and turns golden brown, approx. 20 minutes.

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1 - Not Boiling the Toffee At an Appropriate Temperature. If you do not boil the toffee mixture on a high enough heat setting, it will not set. The recommended temperature for boiling toffee is around 300 degrees Fahrenheit. The secret to perfectly set toffee is how long you boil it and the temperature you heat it to.

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Grease your 13×9 pan. Real butter works best. Preheat the oven to 350 degrees. Melt butter in a microwave-safe bowl. Add melted butter, egg yolk, vanilla, and brown sugar to a large bowl. Mix. Mix in salt. Add flour and mix evenly. Press evenly into a greased pan. Bake for 15-20 minutes and watch closely.

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To stop your toffee from sticking together and becoming chewy, do the following: Coat the toffee in a thin layer of cocoa powder (if covered in chocolate) or cornstarch (if plain). The powder will absorb excess humidity from the air and protect your toffee. Layer your toffee between sheets of wax paper.

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I made this on a "butter:sugar=1:1" base.I didn't use the candy thermometer, as I don't seem to manage too well to cook and read at the same time. Instead, I did the cold water test(use tab water, not icy cold water though). As soon as the drop-in-the-water gives a "snap", pull the saucepan off t.

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Add the butter, sugars, and salt to a saucepan and heat over medium-low heat. Boil the mixture until the 'hard crack' stage (290-300F). Stir in the vanilla extract. Pour mixture into a parchment paper-lined 9×13-inch baking dish. Sprinkle with chocolate chips, then spread them smooth once melted.

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Moisture. One of the common culprits behind chewy toffees is excess moisture. This can sneak into your toffee-making process in various ways. For instance, if the sugar mixture isn't fully dissolved before heating, or if there's any water in the utensils or on the sides of the pan, it can lead to unwanted chewiness.

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Sprinkle chopped nuts in an even layer over the parchment. Set aside. (I like nuts on the bottom of the toffee, but you can skip this step and sprinkle nuts on top of the toffee after the chocolate melts.) In a heavy-bottom 4-quart saucepan on medium-low heat, add the butter, sugar and salt.