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TOFFEE




Source of Recipe


Taste of Home, Dec/Jan 2005


List of Ingredients




2 teaspoons plus 1 cup butter or margarine, divided.
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped hazelnuts or other nuts

Topping:
6 to 8 ounces milk chocolate or white chocolate chips
1/2 cup finely chopped hazelnuts or other nuts.

Recipe



Line a 13 x 9 x2 inch pan with foil; coat the foil with nonstick cooking spray and set aside.

Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water, and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 285 to 300 degrees. (hard crack)

Remove from heat, stir in nuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour.

In a microwave safe bowl, melt chocolate chips. Spread evenly over toffee. Sprinkle with nuts, pressing down gently. Let stand for 1 hour. Break into bite size pieces. Store in the refrigerator.

Yield 1 3/4 pounds.

Note: I found if I let the candy thermometer reach 300 it had a burned taste. 285 seems a better temperature.