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

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Recipe Summary

Servings:
40
Yield:
30 -40 pieces
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

115 calories; protein 0.9g; carbohydrates 10g; fat 8.2g; cholesterol 12.2mg; sodium 33.1mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2007
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. Read More
(47)

Most helpful critical review

Rating: 2 stars
10/06/2008
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. Read More
(36)
40 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 7
Rating: 5 stars
12/27/2007
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. Read More
(47)
Rating: 2 stars
10/06/2008
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. Read More
(36)
Rating: 5 stars
05/10/2003
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! Read More
(21)
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Rating: 2 stars
06/20/2006
the mixture seperated before reaching 290. Butter to the top sort of a curdled effect. Any suggestions?? Haven't tasted it yet. Read More
(14)
Rating: 5 stars
12/20/2006
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. Read More
(14)
Rating: 5 stars
12/20/2003
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. Read More
(13)
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Rating: 5 stars
12/26/2008
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! Read More
(9)
Rating: 2 stars
12/22/2006
This recipe is easy but it lacks the stamina to reach the correct temp without burning even at a slow pace. Read More
(7)
Rating: 1 stars
12/05/2008
I was very disappointed with this recipe. I tried making this twice and both times the toffee looked perfect but tasted like it was burned. The 2nd time it never made it to 290 degrees yet it still tasted bad. The recipe takes way too long too. Read More
(5)
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