nana’s toffee

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

  1. Place 2 large cookie sheets on counter and set aside.
  2. In a large, heavy-bottomed pot, bring butter and sugar to a boil.
  3. 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.
  4. 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).
  5. 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).
  6. 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.
  7. Store in an airtight container at room temperature for up to 1 month.

Makes 24 servings, or approximately 3 pounds.

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