Chocolate Covered Toffee with Nuts

by R.B. Quinn and Min Merrell

Chocolate Covered Toffee makes a great holiday gift.

The Butter Almond Crunch recipe on the back of the 10-pound bag of Kroger sugar is the inspiration for my updated, very trendy/traditional Chocolate Covered Toffee recipe below. It’s fun to make and will easily get you into this salty/sweet/toffee craze that’s going around. In fact, if you have a kitchen project enthusiast on your holiday gift list, consider a lovely package containing a bag of toffee, the toffee recipe, and a kitchen frying/candy thermometer. Sprinkle it with fancy sea salt to really get into it.

Making candy is an exact science without a gray area so a thermometer is necessary. All you have to do is watch the temperature, so don’t be afraid to try it. There are two popular styles of thermometers. The big silver and black Taylor one is the style we always used in foods lab class in college. The other is the straightforward old-fashioned thermometer that clips right onto the side of the pan. Either one works great and both are affordable.

I’ve been tinkering with this Chocolate Covered Toffee recipe for quite a while. My final for buttery goodness is to use an equal weight of butter and sugar. In my recipe that means 3 sticks (3/4 pound) butter to 1 1/2 cups (3/4 pound) of sugar. Melt the butter over medium heat in a medium saucepan–it really helps prevent crystalization.  Then add the sugar, corn syrup (also helps prevent crystallization), salt and water.  Increase the heat to medium-high and leave it alone to bubble gently until hitting 290 to 300 F. It’s that simple. Use whatever kind of chocolate you like. All you need is a nice thin layer. Let the toffee cool a little and then sprinkle on the chips. Let them sit for a minute and then spread the chocolate with a knife. Sprinkle with fancy salt or a finely chopped version of whatever nut you used. The 9 x 13 pan produces a slightly thicker toffee. Good luck!


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