Recipe by Pamela Packard - Here’s a crunchy buttery toffee frosted with chocolate and nuts that looks and tastes as if it came from a gourmet candy shop!
Servings: 2 1/2 lbs.
- 2 c. butter
- 2 c. granulated sugar
- 2 T. light corn syrup
- 1/3 c. water
- 1 (12 oz.) pkg. milk chocolate chips
- 1 c. chopped toasted nuts almonds, pecans, walnuts or cashews
- Line a 15 x 10 x 1-inch baking pan with foil, extending over edges.
- In a 3-quart saucepan melt butter. Stir in sugar, corn syrup, and 1/3 cup water. Cook over medium-high heat to boiling, stirring until sugar is dissolved. Avoid splashing onto sides of the pan. Clip candy thermometer to pan. Be sure the bulb is well covered and not touching the bottom of the pan. Cook over medium heat, stirring frequently until thermometer registers 290 degrees (soft crack stage), about 15 minutes, the mixture will turn golden brown. Remove thermometer.
- Pour into prepared pan, spread evenly. Cool 5 minutes or until the top is just set.
- Sprinkle chocolate pieces atop, let stand 2 minutes. Spread chocolate evenly over toffee. Top with nuts, gently pressing them into chocolate. Cool several hours or until set. If necessary, place in the refrigerator.
- Holding foil, lift the candy out of the pan. Break candy into pieces. To store layer candy in an airtight container, between sheets of wax paper.