Hands down this is my favorite candy recipe to make, unfortunately, I only make it during the Christmas season. I have fond memories of going over to my grandmother’s house, when I was small, to open gifts with my father. The one gift I looked forward to opening was the crystal candy dish that would be filled with her homemade Christmas toffee.
What I love about this recipe besides the buttery taste of melted dark sugar swirled with chocolate, is the ease of making it. Quick enough to whip up a batch in the morning to serve guests, and not complicated at all. The hardest part is waiting for it to cool so I can begin nibbling. We even made a little video to put you at ease, so that you will make it!
I have made this recipe using pecans, as well as walnuts and always go back to using walnuts. That being said, use whatever nut tickles your fancy; maybe switch it up with almonds or hazelnuts. As well I have tried using semi-sweet and bittersweet chocolate. Even though I am a lover of deep dark bittersweet chocolate, this recipes brings back Christmas past when I use semi-sweet. Again, go crazy and switch it up, if you like. The only real requirement besides stopping yourself from eating the entire batch is that you will need a candy thermometer. You definitely want to watch the temperature and make sure you do not burn the sugar or butter.
Now go make someone happy by whipping up a batch or two of Grandma Woodward’s Homemade Christmas Toffee.
Recipe: Grandma Woodward’s Homemade Christmas Toffee
- 1 cup finely chopped walnuts
- 2 tablespoons water
- 1/2 cup finely chopped chocolate
- 1 cup brown sugar
- 1 1/2 cups unsalted butter
- Butter 9″ pan.
- Sprinkle 1/2 cup nuts on bottom.
- Place the brown sugar in a heavy bottomed saucepan and gently warm over medium heat for 2 minutes. Stir often to prevent burning.
- Add water and butter, cook over medium-high heat till light brown and 285 degrees.
- Pour over the nuts.
- Sprinkle remaining nuts and the chocolate over on the top.
- Break into pieces.