Butter Toffee
A crisp butter toffee covered with chocolate and chopped nuts.
Servings: 16
Ingredients
- 16 ounces of salted butter, cubed
- 2 cups of granulated sugar
- 2 tablespoons of light corn syrup
- 2 tablespoons of water
- 2 teaspoons of vanilla extract
- 16 ounces of chocolate, chips or chopped
- nuts, chopped (optional)
- seas salt (optional)
Instructions
- Prepare an 11”x17” rimmed baking sheet by greasing the sides and lining the bottom with parchment paper
- Combine 16 ounces of cubed salted butter with 2 cups of granulated sugar, 2 tablespoons of light corn syrup, 2 tablespoons of water and 2 teaspoons of vanilla extract in a sauce pan and place over medium heat
- Bring to a boil and then adjust the heat to maintain a gentle boil
- Boil while occasionally stirring until the mixture becomes golden brown and has thickened
- Pour the toffee over the prepared baking sheet
- Sprinkle the chocolate over the entire surface of the hot toffee and let it sit for a minute or so it has a chance to soften
- Spread the chocolate evenly and add your chopped nuts
- Cover the baking sheet with foil or a clean kitchen towel and let the toffee set for about an hour (either at room temperature or in the refrigerator)
- Use the parchment paper to lift the toffee out of the baking sheet and place it onto a hard surface
- Drop the toffee onto a hard surface or pierce it with a sharp knife to form cracks throughout the toffee
- Store layered with parchment paper in an airtight container either in a coolr, dry place or in the refrigerator