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Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a heavy-bottomed 3-quart saucepan, combine the unsalted butter, granulated sugar, light corn syrup, and water.

Place the saucepan over medium-high heat. Stir constantly until the butter is melted and the sugar is dissolved.

Once the mixture begins to bubble, insert a candy thermometer. Ensure the thermometer does not touch the bottom of the pot.

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.

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.

While the toffee is still hot, sprinkle the chopped dark chocolate evenly over the entire surface.

Place another baking sheet directly on top of the chocolate for 2-3 minutes to help it melt evenly.

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.

Immediately sprinkle the chopped walnuts generously over the melted chocolate. Gently press the nuts into the chocolate to ensure they adhere.

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.

Once firm, break the toffee into irregular pieces. Store in an airtight container at room temperature for up to 2 weeks.


Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a heavy-bottomed 3-quart saucepan, combine the unsalted butter, granulated sugar, light corn syrup, and water.

Place the saucepan over medium-high heat. Stir constantly until the butter is melted and the sugar is dissolved.

Once the mixture begins to bubble, insert a candy thermometer. Ensure the thermometer does not touch the bottom of the pot.

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.

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.

While the toffee is still hot, sprinkle the chopped dark chocolate evenly over the entire surface.

Place another baking sheet directly on top of the chocolate for 2-3 minutes to help it melt evenly.

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.

Immediately sprinkle the chopped walnuts generously over the melted chocolate. Gently press the nuts into the chocolate to ensure they adhere.

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.

Once firm, break the toffee into irregular pieces. Store in an airtight container at room temperature for up to 2 weeks.
