Butter Toffee
1/2 cup coarsly chopped pecans or toasted almonds
1 cup butter
1 cup sugar
3 tbsp. water
1 tbsp. white corn syrup
3/4 cup semi-sweet chocolate chips, or milk chocolate
1/2 cup finely chopped pecans or toasted almonds
Prepare ahead by lining a 9" x 13" baking pan with foil. Extend the foil so it
hangs over the sides of the pan. Sprinkle 1/2 cup of the coarsley chopped nuts
on the bottom of the pan. Set aside until ready to use.
Butter the sides of a large heavy kettle, at least 2qt. size. Add your 1 cup
butter and melt it over a low heat. Stir in sugar, water and corn syrup. Cook
over medium heat to boiling stirring constantly with a wooden spoon. Keep cooking
over medium heat stirring frequently once it is at a boil. Cook to hard crack
stage which will read 290° on your candy thermometer. If you use the water
testing method be sure that you cook it until it instantly turns a hard string
when dripped into cold water.
As soon as it reaches the hard crack stage remove
it from the heat. Pour mixture into your pre buttered pan, let stand for 2 or
3 minutes the top of the candy will start to be firm. Sprinkle the chocolate chips
on it and let the chips sit on it for a few minutes to soften then spread them
like frosting across the top. Then add the other 1/2 cup of finely chopped nuts.
Press the nuts lightly into the chocolate.
Chill until firm. Then lift the candy out of the pan using the sides of foil.
Break into pieces, store in a air tight container.
Makes about 1 1/2 pounds.