“This toffee is super crispy and oh so buttery. For the topping you can use toasted almonds instead of walnuts or toffee pieces--whatever you like.”
READY IN:
30mins
YIELD:
1 Batch of toffee
UNITS:
US

Ingredients Nutrition

Directions

  1. Place a piece of foil that is big enough to cover a 9 X 13 jelly roll pan (like a cookie sheet with sides).
  2. Spray the foil with cooking spray.
  3. Sprinkle pecan pieces evenly on foil.
  4. Melt butter, sugar (both the two cups and 1 tablespoon of sugar), Karo syrup, and water in pan on stovetop.
  5. Bring the mixture to a boil.
  6. Turn to medium heat and stir continuously until a candy thermometer says between 290 and 300 degrees or caramel in color.
  7. Pour mixture over the pecans.
  8. Spread evenly over the pecans.
  9. Evenly distribute chocolate chips over toffee.
  10. Let the chocolate chips melt on toffee for 5 to 10 minutes.
  11. Use fork or spoon to spread melted chocolate chips over toffee.
  12. Sprinkle 1 cup chopped walnuts on top of chocolate mixture.
  13. Refrigerate until chocolate is firm.
  14. Break toffee into pieces.
  15. Store in an airtight container.
  16. 30 minutes preparation and cooking time does not include the time it takes to cool and the chocolate to harden on top.

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