This 3rd generation family toffee recipe is unfortunately addicting. Once you eat a piece it is hard to stop. Package it in mason jars for delicious DYI Christmas gifts.
- 1 cup chopped fresh walnuts, divided
- 24 ounces semi-sweet chocolate chips, divided
- 1 pound butter, (I use unsalted)
- 2 cups sugar
- 1Spread half the walnuts in the bottom of a metal 13 x 9 x 2" cake pan. Sprinkle half the chocolate chips on top of the walnuts. Set aside.
- 2In a heavy bottomed pan melt the butter and sugar together, stirring constantly on a medium high heat. Cook until it is golden to dark brown, almost burnt. Depending on the heat you use this will take anywhere from 10 to 12 minutes. If it is not done in 12 minutes, turn up the heat a little to speed up the process.
- 3Pour the liquid toffee over the nuts and chocolate, being very careful as this mixture is extremely hot. Sprinkle the remaining chocolate chips over the toffee and then sprinkle the nuts over the chocolate.
- 4Using a wooden spoon, gently press the nuts and chocolate into the toffee. Using a knife, score the toffee into 2" squares. This will help you break up the toffee into pieces later. Refrigerate overnight or until it sets.
- 5Break the toffee up into pieces using a knife and a spatula to remove it from the pan. Store in airtight containers such as mason jars.