Wednesday, December 1, 2010

Butter Nut Crunch (Toffee)

This is my grandmother's homemade English Toffee recipe. Good luck making this last more than a day in your house...


1 C sugar
1/2 tsp. salt
1/4 c water
1/2 C butter
1 1/2 C finely chopped walnuts
2 - 6 oz. packages or chocolate chips (milk or semi-sweet or a combination of both), melted

Combine sugar, salt, water and butter in saucepan and heat to boiling. Cook to light crack stage - 285 degrees (having a candy thermometer comes in handy. I inherited my grandma's). Add 1/2 C of the nuts. Poor onto well-greased medium cookie sheet. Cool. Spread half of the melted chocolate over the top and sprinkle with 1/2 C walnuts. Cool until chocolate has set. flip over and spread with remaining chocolate and nuts. Cool and break into pieces to serve.

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