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

Source: Better Homes and Gardens


Ingredient Checklist


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 6 g total fat; 2 g saturated fat; 10 mg cholesterol; 39 mg sodium. 7 g carbohydrates; 0 g fiber; 1 g protein; 31 RE vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

Reviews (1)

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