89 Ratings
  • 5 Rating Star 61
  • 4 Rating Star 9
  • 1 Rating Star 7
  • 2 Rating Star 6
  • 3 Rating Star 6

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

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Ingredients

Directions

  • 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.

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  • 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).

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Nutrition Facts

79 calories, 6 g fat (2 g saturated fat, 10 mg cholesterol, 39 mg sodium, 7 g carbohydrates, 0 g fiber, 1 g protein.

Reviews (1)

89 Ratings
  • 5 Rating Star 61
  • 4 Rating Star 9
  • 1 Rating Star 7
  • 2 Rating Star 6
  • 3 Rating Star 6
04/04/2018
I actually love this recipe I tried to give it 5 stars but It wouldn¿t let me.love to make this and give it as presents at Christmas...