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My review
Toffee I
James Bovy
"Candy-like base, melted chocolate over that with crushed walnuts on top."
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Ingredients
servings 115Original recipe yields 40 servings (30 -40 pieces)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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
Read all reviews 3540 Ratings
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Most helpful positive review
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. A...
Most helpful critical review
10/6/2008
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 ...
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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. A...
10/6/2008
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 ...
5/14/2001
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...
12/14/2006
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 ...
6/20/2006
the mixture seperated before reaching 290. Butter to the top, sort of a curdled effect. Any suggestions?? Haven't tasted it yet.
12/11/2002
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 ...
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 ...
12/22/2006
This recipe is easy, but it lacks the stamina to reach the correct temp without burning, even at a slow pace.
12/17/2008
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, ...