Buttery Walnut Toffee Recipe
Buttery Walnut Toffee Recipe photo by Taste of Home
Publisher Photo

Buttery Walnut Toffee Recipe

Be the first to add a review
Publisher Photo
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!
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling

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

Nutritional Facts

2 ounce-weight: 381 calories, 29g fat (13g saturated fat), 47mg cholesterol, 228mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Buttery Walnut Toffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p64

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forButtery Walnut Toffee

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review