The finest nuts
and snack foods from around the world
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The
Nut Factory
PO Box 815
Greenacres, WA 99016
Toll free: (888) 239-5288
Phone: (509) 926-6666
Fax: (509) 926-3300
E-Mail Address: nuts@TheNutFactory.com
All
original graphics and text are copyrighted © 1997, 1998, 1999 by The Nut Factory and may
not be used without permission.
Design and scripting by
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English
Toffee
a tasty candy with an old time flavor
Take 3 parts brown sugar (molasses and white sugar works)
5 parts glucose (corn) syrup
1-1/2 parts butter
3 parts milk (sweet condensed milk)
and a bit of salt.
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Ideally, add the butter first, next the milk and glucose, and
fully emulsify before you add the sugar. Stir constantly as you boil to a high heat (295
degrees). Scraping the sides often and mixing continuously are critical to a good toffee
since toffee mass does not conduct heat well and the mixture readily burns in the kettle.
The mixture carmelizes as it reaches the 295 degree temperature. You can use a thermometer
or do a "crack test". A crack test is to take a small sample of the toffee on a
spatula and immerse in cold water. The confectioner judges the degree of cooking by the
texture of the mixture. This method is quick and reliable.
Remove toffee mixture immediately from pan to prevent further carmelization. Pour into a
tray, cut into bars as it is cooling or pour mixture into rubber molds.
Once the bars are cooled they can be dipped in chocolate and covered with nuts.
The most commonly diced nut used is the peanut because
the rich peanut flavor compliments the butterscotch taste of the toffee and chocolate. The
almond is the second most common for this application for similar reasons and the almond
is considered a more expensive nut than the peanut so the product is more upscale using
almonds.
A number of manufacturers use an assorted diced nut
which has a combination of peanuts, almonds, cashews, brazil nuts, and pecans.
English Toffee is not the same as our
Grandma's Brittle. Grandma's Brittle is a toffee that is
hand dipped, not enrobed, and the nuts are bedded on each piece, not dusted as in English
toffee. the cores use different ingredients. If you have a recipe that you would like
to share with us, please drop us a note. Thank
you! |
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| Tip of the
day Frozen chestnuts are making the nut more available now. we have
frozen chestnuts at The Nut Factory for immediate shipment. |
Our favorite recipes
Chocolate Pots de Creme
a filled dessert treat
6 ounces bittersweet or semisweet chocolate, chopped (1 cup)
1 eggr
3/4 cup whipping cream
In a food processor or blender, whirl the chocolate until finely chopped. Pour into
a bowl.
Add the egg to the food processor or blender.
In a two cup glass measuring cup, heat the whipping cream in a microwave oven until cream
boils (1-1/2 to 2 minutes)
Turn processor on high speed. Add boiling cream to egg. Check temperature of
mixture to make sure it is above 160 degrees. If lower than 160 degrees, remicrowave
until mixture is hot. Stir and check every 15 seconds if remicrowaving mixture is
necessary.
Combine the hot cream mixture and the chopepd chocolate in a blender or food processor.
Whirl until smooth, about 1 minute.
Pour chocolate mixture into 4 or 5 chocolate shells called "remekins".
Chill until softy set, about 30 to 45 minutes.
More recipes
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Little known facts
Caramel and Butterscotch are made in
similar ways to toffee, as is fudge. The difference is in the degree of boiling
temperature and the ways in which they are cooled. This whole process uses high-heat to
convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply
variations of this process.
more
about candy
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Half a century of fun
The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane,
Washington. Over the years The Nut Factory has grown into a large snack food manufacturer.
We ship over 400 product every day to businesses everywhere throughout the United States.
Our history
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