1 cup butter (2 sticks)
1 cup sugar
1 cup brown sugar lightly packed
1 tsp vanilla
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 cup old fashioned oats
3 cups Enstrom's Almond Toffee, chopped or 1 lb bag of toffee crumbs
(You can add chocolate chips if you like.)
Cream together butter and sugars. Add eggs and vanilla and mix until fluffy. Stir together flour, soda and salt and add to creamed mixture. Blend well. Stir in toffee making sure there aren't any pieces of toffee that are too large. Drop from teaspoon onto un-greased cookie sheet. Bake at 375 F for 10 a 12 minutes or until golden brown. Makes about 6 dozen.
3/4 cups boiling water
1 cup oatmeal
1 cup brown sugar, lightly packed
1 cup sugar
1/2 cup butter
1/2 tsp salt
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon cocoa
2 cups Enstrom's World Famous Almond Toffee, finely chopped
3/4 cup nuts
Pour boiling water over oatmeal and let stand at room temperature for 10 minutes. Add sugars and butter and stir until melted. Add eggs and mix well. Sift together flour, soda, salt and cocoa; add to sugar mixture and beat well. Add half of the toffee crumbs. Pour batter into greased and floured pan. Sprinkle with the remaining toffee and nuts. Bake at 350°F for 45 minutes.print recipe
2 cups flour
1 teaspoon soda
1/2 cup cocoa
1 1/2 cups sugar
2 cups Enstrom's Almond Toffee, finely chopped
3/4 cup cooking oil
1 cup sour milk (1t lemon juice in 1C of milk)
Mix all ingredients except toffee crumbs. Add 1 cup boiling water and mix again. Pour half the batter into a greased and floured 9"x13" pan. Bake at 350°F for 10 to 15 minutes. Pour on toffee crumbs and the rest of the batter. Bake at 250°F for 15 minutes, then at 350°F for approximately 15 to 20 minutes longer.print recipe
1 Angel Food cake
1 large box regular Chocolate pudding
1 large container of Cool Whip
1 cup Enstrom's Almond Toffee,finely chopped
Cut prepared angel food cake into three layers. Mix 1/2 cup toffee crumbs into the pudding and spread evenly on the layers of the cake. Frost cake with the Cool Whip. Sprinkle remaining crumbs on sides and top of the cake. Refrigerate.
Variation: add 1/4 teaspoon peppermint extract to cooled pudding.print recipe
Submitted by Deedie Rose and Leonard Wennmohs
2 sticks salted butter
3 cups powdered sugar
2 teaspoons vanilla (or to taste)
1 tablespoon instant espresso coffee mixed with 2 teaspoons hot water (stir until dissolved in separate cup) then add to butter/sugar/vanilla mixture
Enstrom's Milk Chocolate Almond Toffee (chop toffee using as much as you like)
Add chopped toffee to frosting mix and/or sprinkle on top of frosted cake
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Submitted by Amber Parsons
2 cups biscuit baking mix
1 teaspoon cinnamon
2/3 cup milk
1/2 cup apple juice
2 tablespoons butter, softened to room temperature
3 medium ripe peaches
1/3 cup butter
1 tablespoon vanilla extract
1/3 cup firmly packed brown sugar
1/2 cup Enstrom’s Almond Toffee Petites Milk & Dark (30 pc)
1/2 cup sliced almonds
1/2 cup blueberries
Preheat oven to 350º F.
In a medium bowl, combine biscuit baking mix, cinnamon, milk, juice and 2 tablespoons butter. Stir until batter is blended together.
Peel and slice peaches, removing outer skin, then set aside.
In a 10-inch cast iron skillet or other ovenproof skillet melt 1/3 cup butter and vanilla extract over medium heat.
Place a mixed handful (15 pieces) of toffee in a plastic zip top kitchen bag. Crush toffee squares. Set aside.
Evenly sprinkle brown sugar, crushed toffee through out bottom of skillet. Sprinkle with almonds. Arrange peach slices over mixture in skillet. Sprinkle blueberries over peaches.
Pour batter over peaches and blueberries.
Bake 38 to 42 minutes or until golden brown. Remove from oven. Release edges along sides of skillet using a butter knife. Invert skillet onto a heatproof serving platter. Crush the remaining toffee pieces in another plastic zip to kitchen bag. Sprinkle evenly over top. Serve warm.
This recipe was born after coming home from a trip to the beach. We stopped to buy fresh fruit on the way home, not realizing how much we bought. We didn’t want to waste any so we created this recipe – inspiration of pineapple upside down cake.
Submitted by Becky Stow
1/2 cup white sugar
1 cup packed light brown sugar
1/2 cup unsalted butter (room temperature)
1 egg, whipped
1 teaspoon pure vanilla extract
1 cup buttermilk
2 cups cake flour
1 teaspoon baking soda
8 ounces Enstrom’s Almond Toffee
1/2 cup chopped pecans or walnuts (optional)
Preheat the oven to 350 degrees
Grease and flour a 10 inch cake pan.
Cream the sugars and butter in large mixing bowl. Next, whip the egg and add to that cream, then slowly add the buttermilk. Beat in the vanilla, flour and baking soda.
Chop the Enstrom’s Almond Toffee until crumbled.
Do the same with the nuts.
Pour cake batter into the cake pan.
Sprinkle the Enstrom’s Almond Toffee and the nuts over the top.
Bake in oven for 45 minutes, or until a wooden tooth pick inserted in the center comes out clean.
Cool on a wire rack.
Frost with Chocolate Icing and decorate with slivered almonds and chopped
Enstrom’s Almond Toffee.
Stand back or you might be stampeded, it’s a real crowd pleaser.
Submitted by Lisa Prell
1/2 lb. + 1/2 cup Enstrom dark chocolate toffee
1 7.5oz box of Enstrom Mini-Turtles
1/2 cup almond butter
1 1/2 Tbs. half and half
4 cups whipped Topping thawed
1 deep dish grahm cracker pie crust
Place Enstrom toffee into food processor and pulse several times until toffee is broken into chips about the size of a dime.
In the top of a double boiler, melt together toffee chunks (excluding 1/2 cup), almond snicker bars, almond butter, and half and half stirring until all is melted and smooth.
Remove from heat and allow to cool slightly. Fold in whipped topping, and remaining toffee bits.
Pour into crust, and freeze for 4 to 6 hours before serving. When ready to serve top with additional whipped cream, chocolate syrup, and crumbled toffee.
Leftovers can be stored in the refrigerator if you have any. :~)print recipe
Submitted by Diane Halferty
1 -Can Coconut Cream (13-15 Ounce)
3 Tablespoons Sugar
2 teaspoons unflavored Gelatin
pinch of sea salt
1/2 Cup boiling water
1 teaspoon Coconut Extract
1/3 Cup toasted sweetened flaked coconut, divided use
1 Cup crushed ENSTROM ALMOND TOFFEE CANDIES
2-3 Ripe Mangos or peaches, peeled, pitted and cut into small chunks
Warm the coconut cream in a micro-wave safe bowl for 30 second intervals, whisking in between until coconut oil is dissolved and milk is smooth and creamy (about 1-1/2 minutes)
In a medium bowl, combine sugar, gelatin and salt. Pur 1/2 Cup boiling water into the sugar mix and whisk until dissolved, about 2-3 minutes.
Add the warm coconut milk and extract and stir until completely mixed, about 2 minutes. Stir in 1/4 Cup of the coconut. Chill 30 minuets to 1 hour, then gently stir. Chill another 2 hours.
Place about 1 Tablespoon of the crushed candy and 1 Tablespoon of the fruit in each of 4 6-ounce wine glasses. Stir the pudding and spoon 1/4 Cup of the pudding into each glass. Repeat layers. Garnish with remaining coconut, candy and fruit. Serve immediately or cover and chill when ready to serve, up to one day in advance. ENJOY!!
Submitted by Joseph Weiner
Two tbsp white wine vinegar
Two tbsp kosher salt
One large organic orange (large enough to make
one tbsp finely chopped orange zest)
4 oz of Enstrom’s Dark Chocolate Almond Toffee
2 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1/8 tsp cayenne pepper
1/3 cup sugar
Two baking sheets
stainless steel mixing bowl
Preheat oven to 200 degrees F.
Dissect the zest from the orange with a sharp knife, and then finely chop it. Set the zest aside.
Take your Enstrom’s Dark Chocolate Almond Toffee and grind it in a food processor to the consistency of large crumbs. Set the ground toffee aside.
Pour the two egg whites along with the salt, cream of tartar and cayenne into the bowl. Whisk vigorously until stiff peaks form. Gradually add the sugar and continue to beat until the meringue is stiff and shiny.
Pour the orange zest and Enstrom’s Dark Chocolate Almond Toffee crumbs on top of the beaten egg whites and fold them in with the balloon whisk.
Take your baking sheets and cover them with parchment paper. With a tablespoon, put thick dollops of the meringue mixture on the parchment paper, about 1 inch apart.
Place the baking sheets in the oven for 90 minutes. Turn the sheets around half way through. When your rooster alarm clock goes off, open the oven door a bit and put a wooden spoon in to keep it ajar. Leave the cookies in the oven until they are cool. In theory, you can store them in an airtight container for 2 weeksprint recipe