This recipe is a staple in our holiday treat packages. It’s my personal favorite and I’m sure it is others as well.

Difficulty: Easy

Notes:

• Butter should be room temperature
• Calibrate your thermometer ahead of time
• Always use quality ingredients. Using quality salted butter will make or break this recipe. Also, be sure that you are using pure cane sugar and not beet sugar.
• Be careful to not scrape the sides of the pan while stirring. Scraping the sides can cause the mixture to crystalize.
• Use a pan that will distribute heat evenly and consistently. Using a gas or glass-top stove is preferred as coil stoves can scorch the candy.
• I typically raise the temperature slowly over the course of cooking. This will help the butter base not separate and also help the final mixture be as smooth as possible.
• If you have problems with the butter separating when you pour it onto the slab, try allowing the butter mixture to melt more slowly. Also make sure you are always mixing.
• You can also apply chocolate after the toffee has cooled. It’s just as easy to melt the chocolate and apply it using a spoon afterward.
• Feel free to experiment with other types of nuts on the chocolate. Some people prefer crushed pecans while others prefer no nuts at all. I prefer crushed walnuts so that’s what I use.
• If you are not placing nuts on the toffee and are concerned about the appearance of the chocolate, be aware that streaking may appear when the particular type of chocolate you use goes out of “temper”. If you use chocolate chips, feel free to melt them ahead of time and add a 1 tbsp of shortening for every 1 cup of chips to help clear up the appearance.

Tools:

• Marble slab
• Nonstick Foil
• Candy thermometer or equivalent that can reach 290°
• Heavy pan that evenly heats to high temperatures

Ingredients:

Toffee:

• 1 lb. salted butter (room temp)
• 2 cups pure cane sugar
• 6 tablespoons water
• 2 tablespoons light corn syrup

Topping:

• 3 cups milk chocolate (chopped)
• 1.5 cup walnuts or pecans (chopped)

Prep:

• Cover marble slab in non-stick foil
• Portion out the sugar into a bowl
• Divide chocolate into 2 equal parts for each side of the toffee

Directions:

1. Slowly melt the butter inside a heavy pan.
2. When the butter is thoroughly melted add water and corn syrup. Continue stirring.
3. Gradually add sugar while continuing to stir.
4. Cook over medium-high heat, stirring constantly, and avoid splashing mixture on sides of pan.
5. Heat to 290°. Be patient and do not rush it. It can take a while.
6. Remove from heat.
7. Pour onto nonstick foiled marble slab.
8. Once the slab has slightly hardened, melt half of the chocolate and spread across the top.
9. While chocolate is still melted, sprinkle ½ of chopped nut .
10. Once the slab and chocolate has completely hardened, flip the slab and spread remaining chocolate and sprinkle remaining nuts.
11. Once everything sets, break into pieces and store in airtight container.

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