Recipe by James Bovy
"Candy-like base, melted chocolate over that with crushed walnuts on top."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
light corn syrup
finely chopped walnuts
semisweet chocolate chips
finely chopped walnuts
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. As soon as I removed it from the burner I added 1 1/2 cups of chopped pecans. I poured it onto an ungreased cookie sheet and quickly spread it out as thin as possible. I put five Hershey's chocolate bars on top and evenly spread the chocolate as soon as it melted. It does take the chocolate a long time to harden, so I usually leave the pan for hours before I break the toffee apart. A spatula will lift the candy from the pan and then it breaks apart easily.
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 it too; my butter started burning before the sugar could emulsify. You'd think I'd remember the proper way to make toffee after going to school for baking.
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" rate this one a 5 star for taste! I use toasted almonds instead of Walnuts and it is too good to quit eating!
Whisk it - that white separation will blend in completely. I removed it from the heat at 290. The temp rose a bit more. I'd flatten the cooling blob more next time.
I omitted the nuts and added a 1/4 c of dark rum. If you have a silpat for your large jellyroll pan you can pour the candy onto that. I highly recommend very cautiously tasting the sauce as it cooks. That rum, sugar and buttery goodness will curl your toes it's so good.
the mixture seperated before reaching 290. Butter to the top, sort of a curdled effect. Any suggestions?? Haven't tasted it yet.
I am not a great cook/baker at all, and I made this toffee recipe last Christmas for my family who does not traditionally like candy. It is so wonderful and easy, we can't wait to make it this year. What makes it special is that it's not super hard and chewy, but rather it really does melt in your mouth! This is the only toffee recipe that I will use on Allrecipes.com now.
I can't believe how easy this recipe was. Also, my first time attempting toffee so I looked at all of the comments and went with the "cook the sugar first, then add the butter" and it came out perfect. I also used chopped pecans instead of walnuts. I have already passed this recipe on to friends!
This recipe is easy, but it lacks the stamina to reach the correct temp without burning, even at a slow pace.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 74
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make rich toffee with chocolate and nuts.
These easy cookies make a great snack or holiday gift.
These gluten-free cookies feature walnuts, dates, brown sugar, and coconut.