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Chocolate-Covered Butter Toffee

 Chocolate-Covered Butter Toffee
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.
36 ServingsPrep: 25 min. + cooling

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 111 calories, 8 g fat (3 g saturated fat), 7 mg cholesterol, 60 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein.