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“This is good toffee. Not the 'stick to your teeth' kind. I made this for Christmas. Be sure and test the candy thermometer before using by bringing water to a boil. The candy thermometer should read 212 farenheit. Adjust your recipe temperature up or down based on the test. I got this recipe from Taste of Home.”
READY IN:
2hrs 10mins
SERVES:
14-16
YIELD:
2 Pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a 15-in X 10-in X 1-in baking pan with 1 Tablespoon butter and set aside.
  2. In a heavy 3-qt saucepan melt the remaining butter.
  3. Add sugar, corn syrup and salt.
  4. Cook and stir over meduim heat until a candy thermometer reads 295 farenheit (hard-crack stage).
  5. Quickly pour into prepared pan.
  6. Let stand room temperature until cool, about 1 hour.
  7. In microwave, melt chocolate chips.
  8. Spread over toffee.
  9. Sprinkle with pecans.
  10. Let stand 1 hour.
  11. Break into bite size pieces.
  12. Store in an airtight container at room temperature.

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