2 1/3 cups sugar
1/4 cup plus 2 tablespoons water
2 tablespoons light corn syrup
1 1/2 cups chopped walnuts or pecans, toasted
1 cup (6-ounces) semi-sweet or milk real chocolate chips
Butter 15x10x1-inch baking pan; set aside.
Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.
Reduce heat to medium-low. Cook 25-40 minutes, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands. Stir in 1 cup nuts.
Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool at least 3 hours. Break into pieces.
Store in container with tight-fitting lid, in cool dry place, up to 3 weeks.
- Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly.
- If your toffee separates during cooking, carefully and slowly add 1/4 to 1/2 cup hot water, 1 tablespoon at a time. Stir constantly until mixture goes back together.
- If you prefer a thinner toffee, use two buttered (15x10x1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness.
Video by Virtutrix
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