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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a favorite of mine that I like to add to cookie trays - I also like to save the crumbs to sprinkle on cakes and ice cream Ingredients:
1 cup butter |
1 cup sugar |
3 tablespoons water |
1 tablespoon light corn syrup |
1/2 cup chopped nuts, coarsly chopped |
3/4 cup chocolate, semisweet milk, white |
1/2 cup chopped nuts, finely chopped |
Directions:
1. butter 13x9x2-inch pan, set aside.
2. Butter the sides of a heavy 2-quart saucepan in it melt the 1 cup butter and add the sugar, water, corn syrup.
3. Cook over medium heat to 290 (soft crack stage) stiring frequently (mixture should boin gently over entire surface). Watch carefully after 280.
4. Remove from heat. quickly stir in 1/2 cup coarsly chopped nuts.
5. Turn onto a buttered 13x9x2-inch pan. wait for 2 to 3 minutes for toffee to firm, then sprinkle with chocolate pieces. let stand 1 to 2 minutes. When chocolate is softened, spread evenly over toffee; sprinkle with 1/2 cup finely chopped nuts.
6. Chill untill chocolate is firm; breake into pieces.
7. Makes about 1 1/2 pounds.
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