By Rachel
This toffee is so delicious and such a great holiday treat. The recipe makes a TON of candy, so get ready to eat a lot and have plenty to share with family and friends! In the pictures it might not look like a lot, but that is because I cut the recipe in 3rds...and we still had a bowl full!
My Grandpa Po created a snack called Nutra Nuts, and even though has been gone a long time, I still get to remember him by eating and baking with them. If you don't have any of my Grandpa Po's Nutra Nuts you can get some here...or you can substitute them for crushed nuts like pecans or almonds. But I really think you should try them - they are super tasty.
You will need:
1/4 pound crushed nuts OR one bag of Nutra Nuts
3 cups (6 sticks) of salted butter
3 cups sugar
1 pound of chocolate (I just used chocolate chips, but you would probably be better off with higher quality chocolate!
Directions:
If you are using nuts, pre heat the oven to 350 degrees. Spread nuts evenly on a baking sheet and roast until they are fragrant, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
If you are using Nutra Nuts, simply grind them up a bit in a food processor or place them in a bag and pound them with a heavy object (like a soup can) or a mallet.
Prepare a large, rimmed baking sheet with parchment paper.
Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, this will take about 30 minutes and will really test your arm strength...my right arm is now super buff from all the stirring!
1/4 pound crushed nuts OR one bag of Nutra Nuts
3 cups (6 sticks) of salted butter
3 cups sugar
1 pound of chocolate (I just used chocolate chips, but you would probably be better off with higher quality chocolate!
Directions:
If you are using nuts, pre heat the oven to 350 degrees. Spread nuts evenly on a baking sheet and roast until they are fragrant, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
If you are using Nutra Nuts, simply grind them up a bit in a food processor or place them in a bag and pound them with a heavy object (like a soup can) or a mallet.
Prepare a large, rimmed baking sheet with parchment paper.
Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, this will take about 30 minutes and will really test your arm strength...my right arm is now super buff from all the stirring!
Pour toffee onto the baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. If you didn't use parchment, run a knife along the edges of the baking sheet to make toffee easier to remove.
Meanwhile, in a heat safe bowl set over simmering water, melt chocolate. I like to use a glass Pyrex measuring cup placed in a regular pot. Stir the chocolate constantly until all is melted and it's shiny - the minute it's stops being shiny it's burning!
Remove chocolate from heat and pour melted chocolate over toffee, spreading evenly to cover. Sprinkle the nuts or Nutra Nuts over the chocolate. Transfer to refrigerator until toffee is set, about 1 hour.
Remove chocolate from heat and pour melted chocolate over toffee, spreading evenly to cover. Sprinkle the nuts or Nutra Nuts over the chocolate. Transfer to refrigerator until toffee is set, about 1 hour.
Break up the sheet of toffee into bite size pieces and enjoy!
Note: I store my toffee in the fridge so it doesn't get too sticky...the fridge keeps it nice and crisp!
Note: I store my toffee in the fridge so it doesn't get too sticky...the fridge keeps it nice and crisp!
