Chocolate Toffee
This is a delicious, classic recipe for candy store style toffee.
Foto: RecipeGirl
Ingredients
- 1 cup granulated white sugar
- 1 cup (2 sticks) salted butter
- 3 tablespoons water
- 1 teaspoon vanilla extract
- One 7 ounce Hershey Special Dark chocolate candy bar, (chopped)
- 1 cup pecans or almonds, (finely chopped)
Steps
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Line a 13x17 inch baking sheet with foil. (Size is approximate. You can use a slightly different size baking sheet.)
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Combine the sugar, butter, water and vanilla in a heavy saucepan. Cook over low heat, stirring constantly until light brown and hard crack stage (290-300 degrees on a candy thermometer). TIP: Once you place the heat on low, don't move it or turn it up. If at the soft ball stage, the butter separates, remove from the heat and add in 1 tablespoon of hot water and stir until the toffee comes back together and smooth. Return to the heat and continue. This should take about 20 minutes.
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Pour the toffee onto the foil, spreading smoothly and quickly into 6x12 inch rectangle. Let it cool. Carefully transfer the candy to waxed paper. It breaks quite easily.
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Melt half of the chocolate in a small bowl in the microwave and spread it on top of the toffee. Sprinkle with ½ cup pecans, pressing firmly into the chocolate. Refrigerate until set. Melt the other half of the chocolate. Turn the cooled toffee over and spread the remaining melted chocolate over the surface. Sprinkle with the remaining pecans, pressing firmly into the chocolate. Cool and break into pieces.
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Store cooled toffee in an airtight container.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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