Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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How to Make Cookie Butter Crunch Popcorn ???? ????
Learn how to make cookie butter crunch popcorn in this easy tutorial. Cookie butter is one of my newest favorite flavors because it is SO GOOD!
I love cookie butter and this recipe for cookie butter popcorn is no joke! Seriously delicious and you will have a hard time saving some for later.
I have been experimenting more and more with cookie butter by mixing it in with so many different things. Cookie butter cake, cookie butter buttercream, red velvet cake and cookie butter, and now cookie butter popcorn! But I’m not stopping here. I’m going to be sharing many more cookie butter recipes soon, so keep your eyes open and turn on your notifications!
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#popcorn #candypopcorn #chocolatecoveredpopcorn #cookiebutter
Super Buttery and Crispy Butter Crunch Cookies
Butter crunch cookies are thin, crispy cookies made with browned butter and toffee bits. My recipe is super easy (just 15 minutes of prep!) and incredibly flavorful.
Recipe:
Ingredients
1 cup unsalted butter (226g)
¾ cup + 2 Tablespoons light brown sugar, firmly packed (175g)
½ cup granulated sugar (100g)
1 large egg
1 Tablespoon vanilla extract
1 ½ cups all-purpose flour (187g)
1 teaspoon baking soda
1 teaspoon salt
1 cup toffee bits
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Instructions
00:00 Introduction
00:19 Brown the butter. Place butter in a saucepan or skillet over medium-low heat and cook until melted. Once melted, increase heat to medium and cook, stirring constantly. Butter will sizzle and pop, scrape the bottom of the pan and swirl as it does. Once the sizzling and popping slows and brown flecks form, remove the butter from heat and pour into a large heatproof mixing bowl. Allow to cool until completely re-solidified before proceeding.
03:19 Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
03:23 Prepare the batter: Once butter has resolidified, add sugars and beat butter and sugar until creamy and well-combined (about 1 minute on high speed.)
03:58 Add egg and vanilla extract and beat again until combined.
04:18 In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir dry ingredients into butter mixture.
04:47 Stir in toffee bits until combined.
04:57 Scoop and bake: Scoop dough by a level Tablespoon and drop onto prepared baking sheet, spacing cookies at least 2” apart. Transfer to center rack of 350F oven and bake for 10-12 minutes, cookies should be beginning to turn light golden brown.
05:27 Allow cookies to cool completely on baking sheet. While they’re still warm they’ll be a bit soft, but once cooled completely they should be crispy.
Notes
Brown Butter
You can prepare the brown butter a day in advance, just store in an airtight container at room temperature.
Storing
Store cookies in an airtight container for up to 3 days.
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How to make Butter crunch Cookies
This video is about how to make butter crunch cookies. This recipe is actually a hip hop quotable from none other than The Notorious B.I.G. He immortalized this hood classic that kids all over America went crazy for in elementary school. That's right Linden's Butter crunch cookies. Sweet and just a tiny bit savory. Fatboyfresh shows you how to make homemade toffee chips as well as a brown butter cookie recipe that is essential to all home bakers. This one does not disappoint. Fatboyfresh even gives you a foolproof way of storing your cookie dough just like the store bought brands. So start your ovens !!!
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How to make CRUNCHY Peanut Butter Cookies by FoodNSpices #PeanutButterCookies
Check out our crunchy peanut butter cookies, perfect for our peanut butter lovers! This #peanut butter cookie is perfect to satisfy your sweet tooth or to store for later. This crunchy delight takes less than 15minutes to bake.
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How to make Double Chocolate Cookies
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Ingredients:
All purpose Flour - 1 1/4 Cup
Brown Sugar - 1/2 Cup
Icing Sugar - 1/2 Cup
Peanut Butter - 1/2 Cup
Butter (Salted) - 1/2 Cup
Eggs (room temperature) - 1 Large Egg
Baking Powder - 1/2 Tsp
Baking Soda - 1/2 Tsp
4 Ingredient Butter Cookie Crunch super easy to make
How to make this super easy 4 ingredient Butter Cookie Crunch that melts in your mouth.
Here's what you'll need:
1 and ½ cup softened butter (340g) salted butter
3/4 cup icing sugar (100g)
2 teaspoon vanilla extract (10ml)
2 and 3/4 cups all purpose flour (350g)
-This recipe yields 45-50 butter cookies.
-Bake in a preheated oven at 350F/180C for 14-15 minutes or until lighlty browned. Baking time varies depending on oven specifications. Please adjust accordingly.
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I appreciate you all so much. Thank you for showing love and support in everything I do and for that I will work hard to give you the best and easy to make recipes.
I hope you will enjoy this recipe. Please let me know and comment down below. Don't forget to subscribe and hit the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ❤❤❤
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Soft And Fluffy Condensed Milk Bread
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Brioche Bread
Honeysoft Buns
Buttersoft Buns
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Galatians 5:13 You, my brothers and sisters, were called to be free. But do not use your freedom to indulge the flesh; rather, serve one another humbly in love.
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