Margaret’s Nut Butter Toffee


Crunchy Nut Butter Toffee makes a wonderful gift, wrapped in a cellophane bag and tied with colorful ribbons. This is buttery, chocolatey and very hard to resist. This is our best version after many toffee experiments. You will need a candy thermometer.

2 cups (4 sticks) unsalted butter
1 1/2 cups sugar
3/4 cup brown sugar
1 teaspoon corn syrup
3/4 teaspoon sea salt or kosher salt
1 tablespoon white vinegar
2 tablespoons water
2 cups dark or milk chocolate chips or broken bar pieces
1 cup chopped nuts (cashews or pecans are our favorite)

1. Melt butter in a medium sized saucepan over medium heat and add remaining ingredients, stir occasionally just until the sugar is dissolved.
2. Without stirring bring the mixture just up to 300º F on a candy thermometer. Watch this closely as the temperature rises quickly, do not let it exceed 300ºF.
3. Pour the hot mixture onto a silicone or greased parchment lined baking pan. After 3 minutes cover with chocolate bits and wait 2 minutes- spread melted chocolate evenly and cover with chopped nuts.
4. Let toffee cool for at least two hours and break into desired size pieces.

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