Easy Awesome Nutty Toffee (No Thermometer!)
- Ready In:
- Spread the nuts on the bottom of a 8x8-in square pan.
- Heat the sugar and butter.
- Boil on med heat, stirring constantly for 7 minutes (start your timer once you see bubbles).
- Immediately spread mixture evenly over the nuts in the pan.
- Chill until firm.
- While still hot cut into squares.
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This is great for how easy it is but not outstanding in taste compared to other toffees. I used blanched slivered almonds...I should have thought of toasting them first. Mine was a little burnt tasting at 7 minutes and when poured in the pan there was a greasy butter layer that settled on top. It was also a little softer than regular toffee. I think I prefer using my candy thermometer instead of guess work. Overall though we ate it all! Made for 1-2-3 hit wonders.
This is a great recipe. Very quick, and I always have the ingredients on hand. This was my first time ever making toffee, so a word of caution. There is a fine line that the caramel mixture is done to a burnt smoking mixture WOW. The later happened to me on my first attempt. The second time I set the timer for 7 minutes and it turned out perfectly. I also kept the heat on medium with both batches. I did add a half a bag of mini chocolate chips right after I poured the carmel on the pecans, so they would melt. Then spread the chocolate around to make a thin layer on top. Your tip on cutting it while hot was great, made it much easier. Thank you so much for sharing your recipe.