Butter Crunch Toffee


1 cup sugar
1 tsp kosher salt
1/4 cup water
1/2 cup butter
1/2 cups chopped walnuts
12 oz semisweet chocolate
  • In a medium sauce pan over medium heat, combine the sugar, salt, water and butter.
  • Cook to a light crack stage (285 degrees on a candy thermometer).
  • Test by adding a few drops to a glass of water. They should form a pliable ribbon.
  • Remove from the heat, and add 1/2 cup of the chopped walnuts.
  • Mix well , and pour onto a well-greased cookie sheet. Set aside and let cool for 20 minutes.
  • In a double boiler placed over a saucepan of simmering water, melt 6 oz of chocolate, then spread evenly over the cooled candy.
  • Sprinkle with another 1/2 cup of the chopped walnuts. Set aside to cool, about 20 minutes.
  • When cool, turn the candy over.
  • In the same double boiler, melt the remaining 6 oz of chocolate, and spread it on top of the candy.
  • Sprinkle with the remaining 1/2 cup of walnuts.
  • When the chocolate has cooled, break the toffee into pieces.




40 min


15 min


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