Butter Toffee with Chocolate and Nuts
Butter Toffee with Chocolate and Nuts
Ingredients
For the Toffee Base
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
For the Toppings
- 1 cup dark chocolate, chopped
- 1 cup walnuts, chopped
Instructions
- 1
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
⏱️ 2 min
- 2
In a heavy-bottomed 3-quart saucepan, combine the unsalted butter, granulated sugar, light corn syrup, and water.
⏱️ 3 min
- 3
Place the saucepan over medium-high heat. Stir constantly until the butter is melted and the sugar is dissolved.
⏱️ 5 min
- 4
Once the mixture begins to bubble, insert a candy thermometer. Ensure the thermometer does not touch the bottom of the pot.
⏱️ 1 min
- 5
Continue cooking, stirring occasionally, until the mixture reaches 290°F (hard crack stage). The toffee will turn from a pale yellow to a deep amber or caramel color.
⏱️ 15 min•🌡️ 290
- 6
Immediately remove the saucepan from the heat and carefully pour the hot toffee mixture onto the prepared baking sheet. Use a heat-resistant spatula to spread the toffee evenly into a thin layer.
⏱️ 2 min
- 7
While the toffee is still hot, sprinkle the chopped dark chocolate evenly over the entire surface.
⏱️ 1 min
- 8
Place another baking sheet directly on top of the chocolate for 2-3 minutes to help it melt evenly.
⏱️ 3 min
- 9
Remove the top baking sheet. Use an offset spatula or the back of a spoon to spread the now-melted chocolate smoothly over the toffee layer.
⏱️ 1 min
- 10
Immediately sprinkle the chopped walnuts generously over the melted chocolate. Gently press the nuts into the chocolate to ensure they adhere.
⏱️ 1 min
- 11
Allow the toffee to cool completely at room temperature until firm, about 1-2 hours, or refrigerate for 30 minutes to speed up the process.
⏱️ 60 min
- 12
Once firm, break the toffee into irregular pieces. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Toffee with Chocolate and Nuts
Ingredients
For the Toffee Base
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
For the Toppings
- 1 cup dark chocolate, chopped
- 1 cup walnuts, chopped
Instructions
- 1
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
⏱️ 2 min - 2
In a heavy-bottomed 3-quart saucepan, combine the unsalted butter, granulated sugar, light corn syrup, and water.
⏱️ 3 min - 3
Place the saucepan over medium-high heat. Stir constantly until the butter is melted and the sugar is dissolved.
⏱️ 5 min - 4
Once the mixture begins to bubble, insert a candy thermometer. Ensure the thermometer does not touch the bottom of the pot.
⏱️ 1 min - 5
Continue cooking, stirring occasionally, until the mixture reaches 290°F (hard crack stage). The toffee will turn from a pale yellow to a deep amber or caramel color.
⏱️ 15 min•🌡️ 290 - 6
Immediately remove the saucepan from the heat and carefully pour the hot toffee mixture onto the prepared baking sheet. Use a heat-resistant spatula to spread the toffee evenly into a thin layer.
⏱️ 2 min - 7
While the toffee is still hot, sprinkle the chopped dark chocolate evenly over the entire surface.
⏱️ 1 min - 8
Place another baking sheet directly on top of the chocolate for 2-3 minutes to help it melt evenly.
⏱️ 3 min - 9
Remove the top baking sheet. Use an offset spatula or the back of a spoon to spread the now-melted chocolate smoothly over the toffee layer.
⏱️ 1 min - 10
Immediately sprinkle the chopped walnuts generously over the melted chocolate. Gently press the nuts into the chocolate to ensure they adhere.
⏱️ 1 min - 11
Allow the toffee to cool completely at room temperature until firm, about 1-2 hours, or refrigerate for 30 minutes to speed up the process.
⏱️ 60 min - 12
Once firm, break the toffee into irregular pieces. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 5 min