English Walnut Toffee
The View From the Great Island
This crisp English Walnut Toffee is one of the best things I've ever eaten ~ make it for friends and family, but definitely make extra for yourself!
makes a 9x9 slab of toffee that you can cut or break into small or large pieces
- 2 (1 cup) unsalted butter
- 1 cup granulated sugar
- 1 cup chopped Walnuts
- 1 rounded cup semisweet chocolate chips
- ½ cup chopped walnuts for garnish
- Line a square 9x9 baking pan with foil, leaving the ends overlapping the edges so you can lift the toffee out when it has set for easier cutting.
- Put the butter and sugar in a heavy saucepan. Bring to a boil over medium heat, stirring constantly.
- Gently boil the mixture, stirring almost constantly, until it darkens in color and reaches 285F on a candy thermometer.
- Remove from the heat and stir in the chopped walnuts. Pour the hot candy into the prepared pan, smoothing out with a spatula. Be very careful as this is very hot.
- Scatter the chocolate chips evenly across the surface of the toffee and let sit for a couple of minutes to let the chocolate melt. Spread the chocolate out evenly with a spreader. Then top with chopped nuts, pressing them in gently so they will stick to the chocolate.
- Let cool until set, either at room temperature, or in the refrigerator.
- Remove the foil and cut into pieces.
View the recipe instructions at The View From the Great Island