Aunt Rose's Fantastic Butter Toffee Recipe
Aunt Rose's Fantastic Butter Toffee Recipe photo by Taste of Home

Aunt Rose's Fantastic Butter Toffee Recipe

Publisher Photo
I don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our County Fair, entering a different recipe contest. I find new recipes everywhere—especially in my large cookbook collection. This toffee, however, comes from the "heart". It's been a favorite in my family since I was a little girl!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:32 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 32 servings

Ingredients

  • 2 cups whole unblanched almonds (about 10 ounces), divided
  • 11 ounces milk chocolate, divided
  • 2 sticks sweet butter
  • 1 cup sugar
  • 3 tablespoons cold water

Directions

  1. Spread almonds in a pan and toast in 350° oven for about 10 minutes, shaking pan occasionally. Cool nuts. Grind milk chocolate fine in food processor- do not over process. Set aside.
  2. Chop nuts coarse in food processor. Sprinkle 1 cup nuts over bottom of greased 15-in. x 10-in. x 1-in. jelly roll pan. Sprinkle 1 cup ground chocolate over nuts. Set aside.
  3. In heavy saucepan, combine butter, sugar and water; cook over medium heat, stirring occasionally, until the mixture reaches 290° (soft-crack stage).
  4. Very quickly pour mixture over nuts and chocolate. Sprinkle remaining chocolate over toffee; top with remaining nuts. Chill and break into pieces. Yield: about 2 lbs.
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.
Originally published as Aunt Rose's Fantastic Butter Toffee in Country Woman November/December 1989, p29

Reviews for Aunt Rose's Fantastic Butter Toffee

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 20, 2010

Wonderful recipe, but I was wondering if it could be made with other nuts like pecan, walnuts, macadamia, etc.

Looks beautiful in that jar, and a perfect recipe for the Holidays.

Thanks to all who respond!

MY REVIEW
Reviewed Jan. 5, 2010

I make this by the batches at Christmas time and give it as gifts. Everyone asks for the recipe. It is by far the best candy I have ever made!

MY REVIEW
Reviewed Dec. 27, 2009

This is the best! I have given it for gifts several times and always have rave reviews. It is very easy to make. I like to make it in a 9x13 pan for a little thicker toffee, but that is just my personal preference. Thank you Aunt Rose wherever you are.

MY REVIEW
Reviewed Dec. 15, 2009

This is wonderful. I had a little problem with trying to get it to cover the pan...guess it is not enough to cover but still wonderful.

MY REVIEW
Reviewed Nov. 18, 2009

This toffee is not only wonderful to eat, it isn't even difficult to make. I have taken to the state fair in Nebraska several times and never failed to come home with a ribbon!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT