Description
Enjoy all the cozy flavors of this holiday treat. Buttery toffee is topped with rich chocolate, crunchy walnuts, and a sprinkle of salt.
Ingredients
Units
Scale
- 1 pound Darigold butter
- 2–2/3 cups sugar
- 1/3 cup water
- 1/4 cup corn syrup
- 1/2 cup Heath Toffee Bits of Brickle
- 2 cups chopped walnuts, divided
- 1 cup mini-chocolate chips
- Sea Salt
Instructions
- Combine butter, sugar, water and corn syrup in a large, heavy saucepan over medium heat; stir constantly to dissolve the sugar and melt the butter.
- Bring the mixture to a boil, occasionally brushing down the sides with a wet pastry brush to prevent crystallization. Cook, stirring frequently, until mixture registers 300°F. on a candy thermometer. (Check frequently as temperature approaches 300°F, since it cooks quickly and can scorch.)
- Remove from heat. Add 1 cup nuts and stir to mix well. Pour onto an oiled or non-stick sprayed 18×12-inch baking sheet. Use a spatula or spoon to spread the mixture to an even thickness.
- Cool for about 5 minutes and score into 1-inch squares using a large knife. Sprinkle chocolate chips over top of squares; as the chips begin to melt, spread evenly with knife or metal spatula over top of candy.
- Sprinkle with remaining chopped nuts. Sprinkle with sea salt before chocolate cools completely.
- Allow the toffee to cool completely. Break or cut where scored into 1-inch squares.
- Makes about 100 1×1-inch squares.
Notes
Adapted from Darigold Brandied Butter Toffee