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- 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.
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