Toffee I

  • Recipe By
  • Published Jul 5th
  • Servings40
  • Calories115
Candy-like base, melted chocolate over that with crushed walnuts on top.

Toffee I Ingredients

The following are the ingredients needed to make delicious Toffee I for 40 servings:

  • 1 cup butter
  • 1 cup white sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 3/4 cup finely chopped walnuts
  • 1 cup semisweet chocolate chips
  • 1/4 cup finely chopped walnuts

Toffee I Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Toffee I easily:

  1. 1 In 2-quart heavy saucepan melt butter. Remove from heat and add sugar. Stir well until blended. Return to low heat, stir rapidly until reaching a rolling boil. Add water and corn syrup, mix well. Stir and cook over low heat to soft crack stage (290 degrees F). Remove from heat, add 3/4 cup nuts all at once. Mix well, then pour into lightly buttered 13x9x2 inch pan. Quickly spread with spatula (careful that it doesn't melt!). Let cool on own for 7-10 minutes.
  2. 2 Sprinkle chocolate chips and spread evenly when they begin to melt. Finally top with 1/4 cup nuts (or enough to lightly cover by sprinkling). Let cool overnight. Use butter knife to get out by cracking into pieces (about the size of peanut brittle). Crack the rest by hand.

Nutrition Facts

Per Serving: 115 calories; 8.2 grams of fat; 10 grams of carbohydrates; 0.9 gram of protein; 12 milligrams of cholesterol; 33 milligrams of sodium.

  1. Dec 26th 2008

    I can't believe how easy this recipe was. Also, my first time attempting toffee so I looked at all of the comments and went with the "cook the sugar first, then add the butter" and it came ...

  2. Dec 17th 2008

    I did not add the chocolate. I love toffee on its own. After 15 minutes of stirring constantly my hand was tired. It got to 220 degrees. I thought what the heck, I like chewy caramel al ...

  3. Oct 6th 2008

    This recipe has good proportions, but the method is a little off. Melt the sugar first, let it lightly caramelize, then add the butter. I can see where people were having problems because I ...

  4. Dec 27th 2007

    I experimented with this recipe several times. I found that it worked best for me if I let it reach 300 degrees on my candy thermometer, but I had to stir constantly to keep it from burning ...

  5. Dec 22nd 2006

    This recipe is easy, but it lacks the stamina to reach the correct temp without burning, even at a slow pace.

  6. Dec 14th 2006

    Whisk it - that white separation will blend in completely. I removed it from the heat at 290. The temp rose a bit more. I'd flatten the cooling blob more next time.I omitted the nuts and ad ...

  7. Jun 20th 2006

    the mixture seperated before reaching 290. Butter to the top, sort of a curdled effect. Any suggestions?? Haven't tasted it yet.

  8. Dec 11th 2002

    I am not a great cook/baker at all, and I made this toffee recipe last Christmas for my family who does not traditionally like candy. It is so wonderful and easy, we can't wait to make it t ...

  9. May 14th 2001

    LOVE IT! This is the same recipe that I have used for years and I am always asked for the recipe.Although it isn't a kid friendly recipe due to the candy temperature, both of my "little ju ...