Simple Homemade Toffee

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Simple Homemade Toffee Recipe

My Aunt Kathie makes THE BEST toffee. I remember looking forward to it every Christmas season, when she would bring a tray for the Family Christmas Party, and send a container of it home with each of her siblings.

When I became a young wife and mom at age 20, I wanted to make it for my new family. It was one of those things that I wanted to make sure I knew how to do. 

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Thankfully, Aunt Kathie isn’t stingy with her recipes.

And now I’m so glad I know how to make it. I moved 850 miles away from my family, but can still think of Aunt Kathie every time I make a batch.

Helpful Items

Wooden spoon or silicone spatula
Metal spoon
Cookie sheet
Candy thermometer

Candy Thermometer

Yields10 Servings

Toffee
 1 ⅓ cups Sugar
 1 cup Butter/margarine (I use butter)
 1 tbsp Karo light syrup
 3 tbsp Water
Toppings
 ½ cup Chopped pecans or almonds (I use pecans)
 1 Giant sized Hershey’s bar, cracked into pieces

1

Combine the first set of ingredients in a saucepan on medium low heat, stirring every 3-5 minutes, except for the last 5-10 minutes, you’ll want to stir fairly constantly. Use a wooden spoon or silicone spatula for stirring.

2

The candy has to reach 300 degrees to be at “hard crack” candy stage. (A candy thermometer is helpful for those that haven’t made it before.) This usually takes about 30-40 minutes when I make it.

3

Once the candy has reached 300 degrees, mix in ¼ c. chopped nuts and remove from heat.

4

Pour into greased cookie sheet (be sure to protect your countertops!).

5

Lay pieces of Hershey’s bar on top. Spread the chocolate with a metal spoon as it melts to make a top layer.

6

Sprinkle remaining nuts on top.

7

Let cool until hardened, and then crack into pieces. I prefer to store it in a covered holiday container in the refrigerator with waxed paper between layers.

Ingredients

Toffee
 1 ⅓ cups Sugar
 1 cup Butter/margarine (I use butter)
 1 tbsp Karo light syrup
 3 tbsp Water
Toppings
 ½ cup Chopped pecans or almonds (I use pecans)
 1 Giant sized Hershey’s bar, cracked into pieces

Directions

1

Combine the first set of ingredients in a saucepan on medium low heat, stirring every 3-5 minutes, except for the last 5-10 minutes, you’ll want to stir fairly constantly. Use a wooden spoon or silicone spatula for stirring.

2

The candy has to reach 300 degrees to be at “hard crack” candy stage. (A candy thermometer is helpful for those that haven’t made it before.) This usually takes about 30-40 minutes when I make it.

3

Once the candy has reached 300 degrees, mix in ¼ c. chopped nuts and remove from heat.

4

Pour into greased cookie sheet (be sure to protect your countertops!).

5

Lay pieces of Hershey’s bar on top. Spread the chocolate with a metal spoon as it melts to make a top layer.

6

Sprinkle remaining nuts on top.

7

Let cool until hardened, and then crack into pieces. I prefer to store it in a covered holiday container in the refrigerator with waxed paper between layers.

Toffee

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