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“This toffee is the best homemade toffee I've tasted and is super easy to make! It was shared by a friend who got it from her mother-in-law. The recipe was copied from what looks like an old church cookbook. The recipe below is adapted to make a large batch and to include dark chocolate which is my fav! Note: you MUST us a thermometer to make sure the candy reaches the correct temp!”
READY IN:
40mins
SERVES:
24-36
YIELD:
24-36 pieces
UNITS:
US

Ingredients Nutrition

  • 2 cups sugar
  • 2 cups butter
  • 6 tablespoons water
  • 2 tablespoons Karo syrup (light or dark)
  • 2 cups pecans (coarsely chopped or whole)
  • 7 ounces Hershey special dark mildly sweet bar

Directions

  1. Melt butter, sugar, water, and syrup together in medium saucepan over medium - medium/high heat. Using a candy thermometer, cook to hard crack stage (300 degrees), stirring frequently. This will take a while and the mixture will darken as it gets hotter.
  2. Meanwhile, line a large cookie sheet with foil. (Use a cookie sheet with sides - I use the Pampered Chef large bar pan.) Spread pecan pieces evenly over foil-lined pan.
  3. When candy reaches the correct temp., remove from heat and pour over nuts. Spread with a knife to even it out. Break chocolate bars into pieces and arrange over top of candy. Wait a few minutes for the chocolate to melt, then spread carefully and evenly with a knife. Cool in refrigerator for about 2 hours. When cool and chocolate is set, break into pieces. Store in an airtight container.

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