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, to open gifts with my father. The one gift I looked forward to opening was the crystal candy dish that was 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.
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Homemade Christmas Toffee
1 cup finely chopped walnuts
2 tablespoons water
1/2 cup finely chopped chocolate
1 cup brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
Butter 9″ pan.
Sprinkle 1/2 cup nuts on the 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. Stirring often. The mixture will look like lava.
Pour over the nuts.
Sprinkle remaining nuts and the chocolate over on the top.
Break into pieces.