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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This toffee is the best homemade toffee I've tasted and is super easy to make! It was shared by a friend who got it from her mother-in-law. The recipe was copied from what looks like an old church cookbook. The recipe below is adapted to make a large batch and to include dark chocolate which is my fav! Note: you MUST us a thermometer to make sure the candy reaches the correct temp! Ingredients:
2 cups sugar |
2 cups butter |
6 tablespoons water |
2 tablespoons karo syrup (light or dark) |
2 cups pecans (coarsely chopped or whole) |
7 ounces hershey special dark mildly sweet bar |
Directions:
1. Melt butter, sugar, water, and syrup together in medium saucepan over medium - medium/high heat. Using a candy thermometer, cook to hard crack stage (300 degrees), stirring frequently. This will take a while and the mixture will darken as it gets hotter.
2. Meanwhile, line a large cookie sheet with foil. (Use a cookie sheet with sides - I use the Pampered Chef large bar pan.) Spread pecan pieces evenly over foil-lined pan.
3. When candy reaches the correct temp., remove from heat and pour over nuts. Spread with a knife to even it out. Break chocolate bars into pieces and arrange over top of candy. Wait a few minutes for the chocolate to melt, then spread carefully and evenly with a knife. Cool in refrigerator for about 2 hours. When cool and chocolate is set, break into pieces. Store in an airtight container.
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