A Hines Family Recipe


  • 2 cups butter, plus 2 tablespoons for greasing pan
  • 3 tablespoons corn syrup
  • 3 tablespoons water
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 cup pecans, chopped (or walnuts, or almonds)
  • 2 teaspoons vanilla
  • 2 cups dark chocolate chips


  • Line a large jellyroll pan with foil and grease foil with butter.
  • In a heavy saucepan, combine butter, syrup, water and sugars.
  • Cook over medium heat, stirring constantly, until mixture boils.
  • Boil without stirring to brittle stage, 300 degrees F (about 25 min.).
  • Remove from heat and stir in nuts and vanilla.
  • Pour hot mixture onto prepared pan. Sprinkle with chocolate chips and let stand for 2 to 3 minutes to melt. Smooth chocolate over toffee.
  • Let the mixture cool and break it into pieces before serving.
  • The corn syrup stabilizes the sugar and prevents graininess.
    The addition of water helps the butter melt and produce a smooth, melt in your mouth toffee instead of the undesirable 'stick-to-your-teeth' feel.
  • Make just half the recipe: 2 sticks butter, 1.25 cups white sugar, 3 tablespoons each of water & corn syrup. Add 1 tsp. vanilla after mixture is done and off the heat.