Toffee I

Toffee I

33

"Candy-like base, melted chocolate over that with crushed walnuts on top."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 115 cals
Serving size has been adjusted!

Original recipe yields 40 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

33
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 ...

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 ...

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 ...

This recipe is easy, but it lacks the stamina to reach the correct temp without burning, even at a slow pace.

I did not add the chocolate. I love toffee on its own. After 15 minutes of stirring constantly my hand was tired. It got to 220 degrees. I thought what the heck, I like chewy caramel also, ...