Rating: 4.5 stars
89 Ratings
  • 5 star values: 62
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 7

Because of the amount of butter in this candy recipe, the toffee does not stick to the unbuttered foil.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
chill:
15 mins
cook:
20 mins
total:
55 mins
Servings:
48
Yield:
1-1/2 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

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  • Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

  • Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

Nutrition Facts

79 calories; fat 6g; cholesterol 10mg; saturated fat 2g; carbohydrates 7g; protein 1g; vitamin a 30.9RE; sodium 39mg; iron 0.2mg.
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