- Makes: 48 servings
- Yields: about 48 pieces or 1-1/4 pounds
- Prep: 25 mins
- Cook: 20 mins
Brown Sugar Toffee
cup coarsely chopped walnuts
cups packed brown sugar
tablespoon light-colored corn syrup
cup finely chopped walnuts
- Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.
- Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
- Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.
- Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.
From the Test Kitchen
Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.
Nutrition Facts (Brown Sugar Toffee)
- 75 kcal cal.;
- 6 g Fat, total;
- 11 mg chol.;
- 3 g sat. fat;
- 6 g carb.;
- 146 IU vit. A;
- 0 mg iron;
- 10 mg calcium;
- 44 mg sodium
- Percent Daily Values are based on a 2,000 calorie diet