Butter toffee at its best! This is one of those candy recipes that will be handed down for generations. Use a candy thermometer for best results.
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2 1/3 cups sugar
2 cups Land O Lakes® Butter
1/4 cup plus 2 tablespoons water
2 tablespoons light corn syrup
1 1/2 cups chopped walnuts or pecans, toasted
1 cup semi-sweet or milk 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, incool 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.
- Makes 2 1/4 pounds.
Explore reviews fromour online community
I make this all the time and have never had a bad batch. Have never taken more than 45 mins to reach temp. I place very large pieces in vacuum sealer bags and freeze for MONTHS with absolutely no issues.
MUST have a candy thermometer! Go to recipe every year!
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