Toffee (Anne Spencer)

1 pound butter

2 cups sugar

~ 3/4 of a bag of chocolate chips

chopped walnuts


Put the butter and sugar in a 3-quart heavy saucepan. Heat slowly to the boiling point and boil gently until the mixture reaches 305 degrees. I cook it on medium to medium-low and it should take about 20 minutes to come to a boil. Then I let it boil about 5 minutes. I stir it pretty constantly once it is boiling with a wooden spoon. It is close to being finished when it’s a golden brown color and when you let some drop from the wooden spoon it drizzles down in a uniform stream. When it’s 305 degrees, pour it into a nonstick 10″x14″ pan. Let it sit a few minutes until it just starts to harden and then sprinkle the chocolate chips on top. I let these sit about 5 minutes until they’ve melted and can be spread over the top. Sprinkle the chopped nuts on top and let it sit outside or in a cool place until it’s completely cooled. I usually do this overnight.

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