What You’ll Need
- Butter. Use 1 pound, which equals 2 cups or four standard sticks.
- White and brown sugar. One cup of each gives the candy its sweetness and caramel flavor.
- Chopped walnuts. Scatter 1 cup across the prepared pan for crunch throughout the slab.
- Semisweet chocolate chips. Use 2 cups, spreading them evenly among the walnuts before pouring the toffee.
How to Check the Toffee Temperature
Use a candy thermometer with its tip in the mixture and clear of the bottom of the saucepan. Watch closely as the temperature approaches 300°F (150°C), then remove the pan from the heat and pour immediately.
How to Break and Serve the Toffee
Leave the filled pan undisturbed until the candy and chocolate are completely cool and firm. Break the slab into small, irregular pieces. Store the cooled pieces in an airtight container, separating layers with parchment paper if needed.
Melt-In-Your-Mouth Toffee Recipe Card
Buttery homemade toffee poured over semisweet chocolate chips and chopped walnuts.
- Pan size — 9 by 13 inches
- Cooking target — 300°F (150°C)
- Cooling time — Until completely cool and firm
Ingredients
- 1 pound butter (2 cups)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup chopped walnuts
- 2 cups semisweet chocolate chips
Instructions
- Line a 9-by-13-inch metal baking pan with parchment paper. Scatter the chopped walnuts and chocolate chips evenly across the bottom.
- Combine the butter, granulated sugar, and brown sugar in a heavy-bottomed saucepan. Cook over medium heat, stirring as the butter melts and the ingredients combine.
- Once the mixture reaches a steady boil, stop stirring and cook until a candy thermometer reads 300°F (150°C). Watch closely near the end.
- Remove from the heat. Carefully pour the hot toffee evenly over the chocolate chips and walnuts.
- Leave undisturbed until completely cool and firm. Break into small pieces and serve.