Chocolate-Covered Butter Toffee Recipe

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Chocolate-Covered Butter Toffee Recipe

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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.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + cooling

Ingredients

  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup butter or margarine
  • 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 cookie 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

Nutritional Facts

1 piece: 111 calories, 8g fat (3g saturated fat), 7mg cholesterol, 60mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 1g protein.

  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup butter or margarine
  • 1 cup chopped pecans, divided
  • 2 cups (12 ounces) semisweet chocolate chips, divided
  1. 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 cookie 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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