Best Ever Butter Toffee

By mitzzy

I know candy making can be a little scary for some people. It really isn’t difficult to make, but there are a few important things to know.

You will need a good candy thermometer. It’s important that it be accurate.
Don’t attempt to make toffee on a humid day. Instead choose a cool, dry day. High humidity will affect the outcome of your toffee; it likely will turn sticky.
Always use a heavy saucepan. A non-stick pan makes clean up a breeze.
Don’t rush candy by turning up the heat. Be patient.

Ingredients

• Begin by preparing the pan you will be spreading the hot toffee mixture into. Butter a 15x10x1-inch jelly roll pan.Then set it side. Combine the sugar, butter, water and light corn syrup in a heavy 3-quart saucepan. ll pan; then set it aside.
• 2 1/3 cups sugar2 cups Land O Lakes® Butter1/4 cup plus 2 tablespoons water2 tablespoons light corn syrup1 1/2 cups chopped walnuts or pecans, toasted1 cup (6-ounces) semi-sweet or milk real chocolate chips

Details

Servings 5

Preparation

Step 1

Butter 15x10x1-inch jelly-roll pan. Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.

Reduce heat to medium-low. Continue cooking, stirring occasionally, until candy thermometer reaches 300°F. or small amount of mixture dropped into cold water forms hard brittle strands (25 to 40 minutes). Stir in 1 cup nuts.

Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool completely (at least 3 hours). Break into pieces. Store in container with tight-fitting lid, in cool dry place, up to 3 weeks.


Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly.

- If your toffee separates during cooking, carefully and slowly add about 1/2 cup hot water, 1 tablespoon at a time, and stir constantly.

- If you prefer a thinner toffee, use two buttered (15x10x1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness.