Buttery Walnut Toffee Recipe

Buttery Walnut Toffee Recipe photo by Taste of Home

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I've been making this tasty toffee for more than 15 years, and everyone raves about it. Folks often think I bought it at a gourmet candy store!

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Buttery Walnut Toffee Recipe

Prep: 30 min. + cooling

Yield: 12 Servings

30 30

Ingredients

1 tablespoon plus 1 cup butter, softened, divided
1 cup whole unblanched almonds, coarsely chopped
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup milk chocolate chips, melted
1/2 cup chopped walnuts

Directions

Line an 11-in. x 7-in. pan with foil and grease the foil with 1 tablespoon butter. Arrange almonds evenly in pan; set aside.
In a heavy saucepan, combine the sugar, salt and remaining butter. Bring to a boil, stirring constantly. Cook and stir until mixture is caramel-colored and a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over almonds. Cool completely.
Spread melted chocolate over toffee; sprinkle with walnuts. Let stand until set. Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 2 ounces equals 381 calories, 29 g fat (13 g saturated fat), 47 mg cholesterol, 228 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Buttery Walnut Toffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p64