Toffee Candy Recipe
Toffee Candy Recipe photo by Taste of Home

Toffee Candy Recipe

Publisher Photo
This crunchy toffee is covered with milk chocolate and topped off with a generous sprinkling of pecans.—Janice Cranor, Bartlesville, Oklahoma
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
MAKES:40 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
MAKES: 40 servings

Ingredients

  • 2 teaspoons plus 2 cups butter, divided
  • 2 cups sugar
  • 1/4 cup water
  • 1 cup milk chocolate chips
  • 1-1/2 cups finely chopped pecans

Nutritional Facts

1 ounce equals 174 calories, 14 g fat (7 g saturated fat), 26 mg cholesterol, 69 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add sugar and water; cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage).
  2. Quickly pour into prepared pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over toffee. Sprinkle with pecans. Let stand until set, about 1 hour. Break into bite-size pieces. Store in an airtight container. Yield: about 2-1/2 pounds.
Originally published as Toffee Candy in Country Woman

Nutritional Facts

1 ounce equals 174 calories, 14 g fat (7 g saturated fat), 26 mg cholesterol, 69 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Toffee Candy

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 7, 2014

"Very easy and lots of compliments. Don't have a candy thermometer so cooked until light brown and checked for hard crack by dropping a bit into cold water. I used a whole package of dark bittersweet chocolate chips and 1 cup of finely chopped pecans which I pressed lightly into the chocolate. Delicious and addictive!!"

MY REVIEW
Reviewed Dec. 9, 2011

"This was very easy and very good. However, I think there was a mix up in the measurements for the chocolate chips and the pecans. No way was 1 cup of chips enough to cover all that toffee generously and the 1 1/2 cups of pecans called for would be far to overwhelming, for my taste anyway. Next time I think I will switch the measurements on those 2 items and also melt the chocolate chips before I put them on the toffee. Much easier to spread that way."

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