This recipe was given to me by a great cook and dear friend. I have been making this every Christmas since she shared her recipe – almost 20 years ago! It is the best toffee I’ve ever eaten.
I have always used Hershey’s Milk Chocolate for this…..but that is from habit! Now we have so many choices for chocolate – use whatever sounds good to you!
You can use any kind of nut but be sure to toast them first! I’ve used toasted macadamias, pecans or almonds. Almonds are our favorite. :-)
Butter Toffee Crunch
- 2 sticks butter (use only real butter)
- 1 cup sugar
- 3 T water
- 1 tsp vanilla
- 1 – 1 1/2 c toasted slivered almonds (can sub. toasted macadamias or pecans – chopped)
- 1 1/2 – 2 lg. (4.4 oz) bars Chocolate (broken into small pieces)
- In a high sided pan, cook butter, sugar, water and vanilla over high heat (med-high boil), stirring constantly, until the color of a brown paper bag.
- Let it get good and dark – but not burnt!
- Add 1/2 c toasted nuts and stir well.
- Pour onto cookie sheet and ‘smooth’ to about 1/4″ thick.
- Place broken chocolate bars on top. Spread over toffee when melted.
- Immediately sprinkle with remaining 1/2+ c nuts. (I always use more)
- Cool until set….then break into pieces. (Do NOT cool in fridge or chocolate will separate from toffee!!)
NOTE:
Make sure your nuts are toasted and chocolate is broken into pieces before beginning to cook toffee. Once the toffee is ready to pour onto a cookie sheet the process moves very quickly!
