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Butter Toffee

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ¼ cups sugar
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1 teaspoon salt
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½ cup water
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1 ¼ cups butter
2 1/2 sticks
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1 ½ cups almonds
chopped, blanched, divided
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1 cup walnuts
finely chopped, divided
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1 teaspoon rum extract
*
4 ounces milk chocolate
broken into pieces
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Ingredients

Amount Measure Ingredient Features
532 ml sugar
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5 ml salt
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118 ml water
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296 ml butter
2 1/2 sticks
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355 ml almonds
chopped, blanched, divided
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237 ml walnuts
finely chopped, divided
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5 ml rum extract
*
115.6 ml/g milk chocolate
broken into pieces
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Directions

Butter a 15x10" jelly roll pan; set aside.

Combine sugar, salt, water and butter in a heavy 3-quart saucepan.

Heat to boiling on medium-high heat.

Add ¾ cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees).

Remove from heat.

Stir in remaining ¾ cup almonds, ½ cup walnuts, and rum extract, mixing only enough to combine.

Very quickly, pour into prepared pan.

Spread evenly.

Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee.

Sprinkle with remaining ½ cup walnuts.

Cool; break into pieces.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 83259% from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 678mg 28%
Total Carbohydrate 28g 28%
Dietary Fiber 2g 8%
Sugars g
Protein 13g
Vitamin A 24% Vitamin C 1%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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