Toffee is a LeBaron Christmas tradition for as long as I can remember. This year I got the recipe from my mother so that we can make it ourselves! There is a lot of butter in this recipe. And sugar. In other words, it is hard to stop eating, so make sure you share it with others!
- 1 lb. Butter
- 1/4 c. light corn syrup
- 1/2 c. water
- 2 1/2 c. sugar
- 2 c. Chocolate Chips (3/4 Milk, the rest semi-sweet or bittersweet)
- 2 c. Pecans
- 1/2 c. ground Walnuts
- Coat a baking sheet in butter by rubbing it with one of the cubes of butter, just until all surfaces are greased.
- Toss pecans on baking sheet and spread out to make a single layer, set pan aside for later.
- Coat inside of heavy-bottomed pan with butter by rubbing it with butter until all surfaces are greased.
- Set the pan to medium-high and melt the butter.
- Add the sugar, corn syrup and water; with a wooden spoon stir carefully so as not to spread sugar crystals on the side of the pan. Bring to a boil.
- Continue to stir the toffee while it boils. If you remove the spoon at any time, wash it thoroughly in hot water before returning it to the pan. This helps keep the candy from crystallizing.
- Cook and stir until the toffee is the color of a brown paper lunch bag, or light brown sugar.
- Immediately pour the toffee evenly over the pecans in the baking sheet, do not scrape the sides of the pan. Fill the pan with hot water and let sit to facilitate cleaning.
- Sprinkle chocolate chips evenly over the top of the toffee, set another baking sheet on top and let sit for ~5 minutes.
- Once the chocolate is melted, use a spatula to spread it evenly across all the toffee.
- Sprinkle the ground walnuts on top and let cool.
- When cool break apart and share with friends!