Chopped Nut Toffee


Yeah, this candy is probably another reason my "lifestyle plan" didn't go so well last week. But I really did take most of it to work, and there is only one piece left in the fridge for Brad (he likes all his candy kept in there for some reason.) And yeah, there isn't much to this recipe, but it packs a punch in the sweet department, and it disappeared in a couple of hours at work! The recipe calls for pecans, but I had some slivered almonds I wanted to get rid of, so I used them instead. I'd say go ahead and personalize this candy with any nuts you prefer. Mix them. Toast them. Candy or salt them (I love a little salt with my sweet, don't you?) And yeah, this is also a bit holiday-ish, but it's July afterall, and Christmas in July is always good! Helps you forget the hellish heat outside, right? OK. Sorta. 97 here today. Sheesh.

Pecan Toffee
Adapted from Southern Living
Makes about 1 3/4 pounds
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2 cups chopped nuts, divided
1 cup sugar
1 cup unsalted butter, room temperature
1/3 cup water
5 milk chocolate bars, broken into small pieces

1. Line a 10x15-inch baking pan with foil, and lightly grease. Sprinkle with half the chopped nuts.
2. In a medium saucepan over medium heat, bring sugar, butter and water to a boil, stirring constantly. Let cook about 12 minutes, or until candy thermometer reads 310 degrees. When mixture reaches proper heat pour it over the chopped nuts. Then sprinkle chocolate pieces over mixture. Let stand about 30 seconds.
3. Sprinkle remaining half of nuts over chocolate. Refrigerate at least 30 minutes. Break toffee with mallet or rolling pin. Store in an airtight container.