Prep 10 mins
Cook 20 mins
This is a melt in your mouth decadence! I make this at Christmas, and it's a good thing it only comes once a year!
- 453.59 g salted butter
- 236.59 ml white sugar
- 236.59 ml packed light brown sugar
- 236.59 ml chopped pecans (or nut of your chioce)
- 473.18 ml semi-sweet chocolate chips
- Lightly grease a 9 x 13 dish. Sprinkle nuts and chocolate chips evenly over the bottom; set aside.
- In deep, heavy saucepan, combine butter and sugars - keep in mind that this bubbles up quite a bit during cooking.
- Cook over medium high heat, stirring until mixture boils. Then, without stirring any further, cook to 300 degrees F/150 degrees C using candy thermometer.
- Remove from heat and pour evenly over nuts and chips.
- Cool completely, then break into pieces.
- *I use a butter knife to break up, pushing the tip straight down into the toffee, which splinters off pieces, then you can break up into smaller bits by hand.
Great flavor and texture. This was my first time using both white and brown sugar in toffee and you can definitely tell the difference in the texture. This one is a bit more crumbly, but that isn't a bad thing. Not sure which way I like better - I just love toffee, so either way is good for me :-) Got great reviews from my family and co-workers. Thanks!