This toffee has been a Christmas favorite in our family for over 30 years now. My interest in cooking also reaches back far—to the preparation of those big threshing-day and family dinners when I was growing up in Iowa.
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1/2 cup butter, cubed
- 1 cup chopped pecans, divided
- 2 cups (12 ounces) semisweet chocolate chips, divided
- In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces. Yield: about 3 dozen.
Originally published as Chocolate-Covered Butter Toffee in Sweet and Scrumptious Chocolate 1994, p19
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