br>Frost with the Chocolate Walnut Buttercream (recipe follows).
Butter a 9-inch square pan thoroughly. Spread the walnuts in the pan.
Mix together in heavy frypan the brown sugar and butter. Cook over medium heat (keep mixture bubbling), stirring constantly, for 12 minutes.
Pour toffee mixture quickly over nuts. Sprinkle the grated chocolate or chocolate bar over the hot toffee. Spread until smooth.
Sprinkle nuts on top. Chill and break into pieces.
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
0 minutes before serving.
Walnut Pesto: Place the basil leaves
ngredients, except sliced apple and Walnut Topping, just until moistened.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
an. Sprinkle with half the walnut mixture, then top with remaining
nd fluffy.
To make toffee, combine the sugar and 1
br>Using a teaspoon place walnut size spoonfuls of mixture on
nd remove the base.
Toffee Sauce; In a medium saucepan
br>Tilt sheet so that toffee spreads to 1/4-inch
o sub pecans in this recipe or even use pine nuts
1. Bake tart shells until brown.
2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
3. Pour into shells & place a chocolate chip in the center of each tart.
4. Cool.
Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
n my almost maddening cookie recipe search. I guess I forgot
lmond butter mixture; fold in toffee bits until dough is just
llow to cool. When the toffee is cooled, remove from the
Butter 9-inch square pan.
Melt butter in bowl.
Stir in sugar gradually.
Add syrup and water.
Cook over medium heat to 290\u00b0. Add 1 cup walnuts and cook for 3 minutes.
Pour into buttered pan. After mixture has hardened, take out of pan and place on wax paper.
In a separate pan, melt the chips and spread 1/2 on top of toffee.
Sprinkle 1/2 of the remaining walnuts on top of chocolate.
After chips harden, turn over and repeat this process. Break toffee into pieces.
In a large bowl, cream shortening, sugar, salt, pumpkin, extract, spice, and egg.
Add dry ingredients mix well.
Fold in toffee and nuts.
Drop by teaspoonfuls onto an ungreased cookie sheet.
Sprinkle with cinnamon sugar.
Bake at 375\u00b0F for approximately 12 minutes.
Cool on a rack.
Place the licorice toffee sweets into a saucepan and
owl, then add in the toffee chips and macadamia nuts.