Toffee Time

Toffee with walmuts

usually we make it with almonds but big G decided on walnuts this year and what a great choice!

Melt 1lb butter

then add 2 1/4 cups sugar and bring to a boil

stirring constantly

add 4 tablespoons of water one at a time

and stir constantly for the next 10 minutes.

It's finished when it's a light caramel color.

test by dropping spoonful into cold water until it reaches hard crack candy stage (forms ball easily and hardens) sounds more difficult than it really is-and it's a perfect time to see the real color. Undercooked and the toffee will stick to your teeth for days, overcooked will taste burnt.

Pour directly onto a baking sheet with edges

wait until it firms up but is still hot (3-4 minutes or so)

then pour on an entire package of chocolate chips

give them 2 minutes to start to melt then spread the chocolate to the edges like you are icing a cake.

sprinkle on chopped nuts and allow to harden

I let it cool on the counter for a 1/2 hour then put it in fridge for 20-30 minutes and then bread into pieces.

I love that my daughter want to make this with me every year!

Hope you give it a try!

My toffee made it's way onto refrigerator soup


and The Pioneer Woman's Tasty kitchen

printable recipe here