When I was 13, I tried making this toffee. So I got out one of my mom's old cookbooks. The first batch burned. The second batch was so overcooked that it turned into solid rock as I added the nuts. I was ready to give up, but my mom convinced me to keep trying. The third batch was perfect! I finished coating it with chocolate and nuts, turned to put it in the fridge, and dropped it on the floor. My stubborn Norwegian genes came to the forefront, however, and I tried again. Success - finally! If this is too hard to make, try Updated Chocolate Nut Toffee, which is almost as good!
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 cup sugar
- 1/4 tsp. salt
- 1/4 cup water
- 1/2 cup butter
- 1/2 cup chopped pecans
- 12 oz. pkg. semisweet chocolate chips
- 1 cup milk chocolate chips
- 1-1/2 cups chopped pecans
Preparation:
In heavy saucepan, combine sugar, salt, water and butter. Bring to boiling and cover for 2-3 minutes to wash sugar crystals down sides of pan. Uncover, reduce heat, and clip candy thermometer to side of pan. Cook to light-crack stage (280 degrees). Add 1/2 cup chopped pecans, remove from heat, and stir well.
Pour onto a well-greased jelly roll pan (carefully, this mixture is super hot!) and cool.
Melt chocolate chips in microwave or heavy small saucepan. Spread half of the chocolate on top of the toffee and sprinkle with half of the 1-1/2 cups of nuts. Cool in refrigerator until chocolate is firm. Turn toffee over using several large spatulas, (good luck!) spread other side with melted chocolate, and sprinkle with rest of nuts. Cool in refrigerator until chocolate is firm.
Break toffee into pieces when cooled and store in air-tight container. And don't drop it!
