photo by Keller + Keller
This toffee recipe has been in our family for generations. It is made multiple times during the holiday season because as soon as a batch is made, it is eaten up! It is buttery and salty, crunchy and melt-in-your-mouth smooth, and completely addicting.
4 sticks unsalted butter
2 cups sugar
1 tablespoon water
3 tablespoons corn syrup
2 cups chocolate chips
1 cup chopped walnuts
- Place 2 large cookie sheets on counter and set aside.
- In a large, heavy-bottomed pot, bring butter and sugar to a boil.
- Slowly add water, very carefully, as it will bubble. Add corn syrup and reduce heat to a low boil, stirring constantly until mixture reaches 290°F on a candy thermometer.
- Carefully and quickly, using potholders, divide mixture evenly among cookie sheets. Once poured, pick up one pan and tip, spreading toffee into a thin layer. Repeat with second cookie sheet (toffee will harden quickly so you’ll have to work fast).
- Once toffee has been spread, sprinkle each with equal amounts of chocolate chips. Using a butter knife, spread chocolate evenly over toffee, like frosting a cake (try not to mix toffee and chocolate—you just want chocolate to melt in a layer on top of candy).
- Once toffee is evenly coated with chocolate, sprinkle each with equal amounts of walnuts. Allow toffee to cool for at least 1 hour, or up to 2 hours at room temperature. Once chocolate is set and cooled, break toffee into pieces by hand, or chop into pieces with a knife.
- Store in an airtight container at room temperature for up to 1 month.
Makes 24 servings, or approximately 3 pounds.