Salted Butter Toffee with Walnuts
Salted Butter Toffee with Walnuts might be just the hor d'oeuvre you are searching for. One serving contains 75 calories, 0g of protein, and 6g of fat. For 12 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 100. 74 people have made this recipe and would make it again. This recipe from Country Cleaver requires water, corn syrup, mini chocolate chips, and sea salt. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 2%, this dish is very bad (but still fixable). Similar recipes include Salted Chocolate-Pecan Toffee, Salted Toffee-Chocolate Squares, and Salted Toffee-Chocolate Squares.
Servings: 100
Ingredients:
1 pound Darigold butter
¼ cup corn syrup
1 cup mini-chocolate chips
Sea Salt
2-2/3 cups sugar
½ cup Heath Toffee Bits of Brickle
2 cups chopped walnuts, divided
1/3 cup water
Equipment:
candy thermometer
pastry brush
sauce pan
baking sheet
spatula
knife
Cooking instruction summary:
InstructionsCombine butter, sugar, water and corn syrup in a large, heavy saucepan over medium heat; stir constantly to dissolve the sugar and melt the butter. Bring the mixture to a boil, occasionally brushing down the sides with a wet pastry brush to prevent crystallization. Cook, stirring frequently, until mixture registers 300°F. on a candy thermometer. (Check frequently as temperature approaches 300°F, since it cooks quickly and can scorch.) Remove from heat. Add 1 cup nuts and stir to mix well. Pour onto an oiled or non-stick sprayed 18x12-inch baking sheet. Use a spatula or spoon to spread the mixture to an even thickness.Cool for about 5 minutes and score into 1-inch squares using a large knife. Sprinkle chocolate chips over top of squares; as the chips begin to melt, spread evenly with knife or metal spatula over top of candy. Sprinkle with remaining chopped nuts. Sprinkle with sea salt before chocolate cools completely. Allow the toffee to cool completely. Break or cut where scored into 1-inch squares.Makes about 100 1x1-inch squares.
Step by step:
1. Combine butter, sugar, water and corn syrup in a large, heavy saucepan over medium heat; stir constantly to dissolve the sugar and melt the butter. Bring the mixture to a boil, occasionally brushing down the sides with a wet pastry brush to prevent crystallization. Cook, stirring frequently, until mixture registers 300°F. on a candy thermometer. (Check frequently as temperature approaches 300°F, since it cooks quickly and can scorch.)
2. Remove from heat.
3. Add 1 cup nuts and stir to mix well.
4. Pour onto an oiled or non-stick sprayed 18x12-inch baking sheet. Use a spatula or spoon to spread the mixture to an even thickness.Cool for about 5 minutes and score into 1-inch squares using a large knife. Sprinkle chocolate chips over top of squares; as the chips begin to melt, spread evenly with knife or metal spatula over top of candy. Sprinkle with remaining chopped nuts. Sprinkle with sea salt before chocolate cools completely. Allow the toffee to cool completely. Break or cut where scored into 1-inch squares.Makes about 100 1x1-inch squares.
Nutrition Information:
covered percent of daily need
