Prep 5 mins
Cook 15 mins
This is a very easy recipe that I have been making since I was very young. Any type of chopped or grated chocolate can be used. I use dark or semi sweet.
- Spray 10 x 10 pan with Pam.
- Sprinkle with 4 oz chocolate chips and 1 cup chopped nuts.
- Cook sugar and butter to 305-310 degrees, using a candy thermometer.
- Pour over nuts and chips and immediately sprinkle with remaining chocolate and nuts.
- Allow to cool slightly and score into squares.
- Refrigerate until chocolate is set and break up.
Great easy candy recipe! I only had 1 cup of chopped walnuts on hand, so I opted to top the candy with them rather than put them on the bottom. The bottom of the saucepan was all burned when I poured the toffee into the greased pan, but I think it was because of my stupid electric stove (I used a candy thermometer, so I know that the toffee was less than 310 degrees when I removed it from the heat). No big deal, though; the toffee tasted fine, and the dishwasher took care of the saucepan. Don't skip the scoring part! My mom's friend makes a version of this (not as darkly caramelized), and hers breaks easily into pieces once cooled, but this probably would be very tough and messy to break up without scoring it before it's chilled. Thanks for posting! Made for PAC Fall 08