Toffee I

Toffee I

33

"Candy-like base, melted chocolate over that with crushed walnuts on top."

Ingredients

{{adjustedServings}} servings 115 cals
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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. In 2-quart heavy saucepan melt butter. Remove from heat and add sugar. Stir well until blended. Return to low heat, stir rapidly until reaching a rolling boil. Add water and corn syrup, mix well. Stir and cook over low heat to soft crack stage (290 degrees F). Remove from heat, add 3/4 cup nuts all at once. Mix well, then pour into lightly buttered 13x9x2 inch pan. Quickly spread with spatula (careful that it doesn't melt!). Let cool on own for 7-10 minutes.
  2. Sprinkle chocolate chips and spread evenly when they begin to melt. Finally top with 1/4 cup nuts (or enough to lightly cover by sprinkling). Let cool overnight. Use butter knife to get out by cracking into pieces (about the size of peanut brittle). Crack the rest by hand.
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Reviews

33
  1. 38 Ratings

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I experimented with this recipe several times. I found that it worked best for me if I let it reach 300 degrees on my candy thermometer, but I had to stir constantly to keep it from burning. A...

This recipe has good proportions, but the method is a little off. Melt the sugar first, let it lightly caramelize, then add the butter. I can see where people were having problems because I had ...

LOVE IT! This is the same recipe that I have used for years and I am always asked for the recipe. Although it isn't a kid friendly recipe due to the candy temperature, both of my "little judges...