1 cup (½  pound) butter
½ pound milk chocolate
2 T light corn syrup
1 cup walnuts, finely chopped
1 ¼ c. sugar
¼ c. water

Butter (or spray) a cookie sheet; set aside.  In a heavy saucepan, combine butter, water, corn syrup and sugar.  Place over high heat and stir with a wooden spoon until mixture comes to a boil.  Continue stirring until mixture begins to thicken.  Reduce heat to low; remove wooden spoon.

Clip on candy thermometer.  Cook syrup to 290º (284º at our altitude) or soft-crack stage.  Remove from heat and pour onto prepared pan.  Cool at room temperature 1 hour. Melt chocolate, spread over top of toffee.  Sprinkle warm chocolate with walnuts, then press lightly so nuts adhere.  Allow to stand at room temperature 24 hours.  Break into irregular pieces.  Store in an airtight container.  Makes 2 – 2-1/2 pounds (about 75 pieces).

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