Recipes Using Lone Cone Toffee

We've infused some classic recipes with our homemade toffee. Our toffee adds an exciting twist on old favorites. Once you start cooking with toffee, you may never go back!

- Lone Cone Toffee Trifle
- Lone Cone Toffee Pecan Pumpkin Pie
- Cheesecake with Lone Cone Toffee Filling
- Lone Cone Toffee Pumpkin Roll Cake with Caramel Sauce
- Lone Cone Toffee Fudge Brownies
- Lone Cone Toffee Banana Pie

 

Lone Cone Toffee Trifle
Ingredients:

  • 1 (19.8 ounce) package brownie mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 8 oz. Lone Cone Toffee Tailings

Prepare brownie mix according to package directions, sprinkle Lone Cone Toffee Tailings on the top for the last 5 minutes of  cooking, then cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl, place half of the brownies, half of the pudding mixture, half of the 12 ounce container of whipped topping and ½ Cup of Lone Cone Toffee Tailings. Repeat layers. Sprinkle Lone Cone Toffee Tailings onto top layer for garnish. Refrigerate 8 hours before serving.

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Lone Cone Toffee Pecan Pumpkin Pie
Ingredients:

  • 1 tablespoon unsalted butter
  • 1 cup pecan halves
  • 2 tablespoons brown sugar
  • 2 teaspoons water
  • ¼ cup Lone Cone Toffee bits.

Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water. Stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool.
Chop 1/3 cup pecans and combine with 1/4 cup Lone Cone Toffee bits. Spinkle over baked crust. Pour in Perfect Pumpkin Pie filling. Bake and cool as directed.

Can be made 1 day ahead. Cover; chill. Sprinkle ¼ cup Lone Cone Toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.

350° for 5 minutes then 325° for about 55 minutes

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Cheesecake with Lone Cone Toffee Filling
Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup finely chopped toasted almonds
  • ½ cup Lone Cone Toffee bits
  • 2 tablespoons (packed) dark brown sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted

Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.

Filling:

  • 4 8-ounce packages cream cheese, room temperature
  • 1 cup (packed) dark brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • 8 ounces Lone Cone Toffee, cut into 1/2-inch pieces

Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with with Lone Cone Toffee bits. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.

Topping:

  • 16-oz. sour cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract

Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight. Remove pan sides and place cake on platter. Garnish top with Lone Cone Toffee bits.

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Lone Cone Toffee Pumpkin Roll Cake with Caramel Sauce
Cake:

  • Nonstick vegetable oil spray
  • ¾ cup cake flour
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ teaspoons ground ginger
  • ¾ spoon ground allspice
  • 6 large eggs, separated
  • 1/3 cup sugar
  • 1/3 cup (packed) golden brown sugar
  • 2/3 cup canned solid pack pumpkin
  • 1/8 teaspoon salt
  • Powdered sugar

Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.

Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.

Filling:

  • 2 tablespoons dark rum
  • 1 teaspoon unflavored gelatin
  • 1 cup chilled whipping cream
  • 3 tablespoons powdered sugar
  • 1 ¾ cups Lone Cone Toffee bits
  • Additional powdered sugar
  • 1 1/2 purchased caramel sauce, warmed

Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons Lone Cone Toffee bits.

Unroll cake; sprinkle with 4 tablespoons Lone Cone Toffee bits. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup Lone Cone Toffee bits. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.

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Lone Cone Toffee Fudge Brownies
Ingredients:

  • 6 oz. Lone Cone Toffee Bits
  • 1 cup chopped walnuts
  • 1 ¼ cup sugar
  • 5 oz. chopped unsweetened chocolate
  • ½ cup softened butter
  • 4 eggs
  • 1 tablespoon vanilla
  • ¼ teaspoon salt
  • 2/3 cups flour

Position rack in center of oven and preheat to 325°. Grease and flour 9 inch square baking pan. Combine Lone Cone Toffee Bits and walnuts in food processor and chop coarsely. Remove from food processor and set aside.

Combine sugar and chocolate in food processor and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute. Add butter and blend 1 minute. Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of food processor. Add flour and Lone Cone Toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely).

Turn batter into prepared pan, spreading evenly. Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer). Let cool in pan on rack. Cut into 1 ¾ inch squares. Store in airtight container.

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Lone Cone Toffee Banana Pie Recipe
Ingredients:

  • 1 can sweetened condensed milk
  • 3 bananas
  • 1 graham craker pie crust
  • ¼ cup powdered sugar
  • chopped pecans
  • 4 oz. Lone Cone Toffee bits

Pour milk into an 8-inch glass pie pan. Cover with foil.
Fill a 2 quart shallow casserole with ¼ inch hot water; place covered pie pan in casserole. Bake for 45 minutes or until condensed milk is thick and caramel colored, adding hot water to casserole as needed.
Cut bananas crosswise into 1/8 inch slices and place in bottom of graham cracker crust. Spread caramelized milk over the banana layer. Cool for 30 minutes.

Combine whipping cream and sugar, beating until stiff. Spread over caramel layer. Sprinkle with the Lone Cone Toffee bits. Chill for 3 hours or overnight before serving.

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