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  • Total Time:
  • Prep Time: 20 min
  • Cook Time: 0 min

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Ingredients

For 28 Servings

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Directions

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  • 1 Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside.
  • 2 In a large heavy saucepan, combine sugar and cream of tartar; stir in cream and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract. Quickly pour into prepared pan. Let stand at room temperature until cool.
  • 3 In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with nuts. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container. Yield: 1-3/4 pounds.

Directions

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1. Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside.
2. In a large heavy saucepan, combine sugar and cream of tartar; stir in cream and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract. Quickly pour into prepared pan. Let stand at room temperature until cool.
3. In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with nuts. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container. Yield: 1-3/4 pounds.
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