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Nut Toffee


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  • 2 c. butter
  • 2 c. sugar
  • 2 T. light corn syrup
  • 1 11 1/2 oz. pkg. milk chocolate chips
  • 1 c. finely chopped nuts (pecans, walnuts, cashews)



Step 1

Line 15x10x1 baking pan with foil extending over edges. In 3 qt. saucepan, melt butter. Stir in sugar, corn syrup and 1/3 c. water. Cook over med. High heat to boiling, stirring until sugar is dissolved. Avoid splashing onto sides of pan. Be sure bulb of candy thermometer is well covered and not touching bottom of pan. Stir until 290 degrees (soft crack stage)--15 min. Mixture will turn golden brown. Pour into prepared pan, spread evenly. Cool 5 min. or until top is set. Sprinkle chocolate chips; let stand 2 min. Spread chocolate. Top with nuts, press into chocolate. Cool several hours. Break into pieces. Store in airtight container between waxed paper.


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