James's toffee

James's toffee


40 people made this

About this recipe: Toffee base, melted chocolate over that with crushed walnuts on top.

James Bovy

Serves: 40 

  • 225g butter
  • 200g caster sugar
  • 2 tablespoons water
  • 1 tablespoon golden syrup
  • 90g finely chopped walnuts
  • 250g plain chocolate, chopped
  • 30g finely chopped walnuts

Prep:5min  ›  Cook:25min  ›  Extra time:7hr30min  ›  Ready in:8hr 

  1. In 2-litre heavy saucepan, melt butter. Remove from heat and add sugar. Stir well until blended. Return to low heat, stir rapidly until reaching a rolling boil. Add water and golden syrup, mix well. Stir and cook over low heat to soft crack stage (145 degrees C). Remove from heat, add 90g nuts all at once. Mix well, then pour into lightly buttered 20x30cm tin. Quickly spread with heatproof spatula. Let cool for about 5 minutes.
  2. Sprinkle chocolate and spread evenly when they begin to melt. Finally top with remaining nuts (or enough to lightly cover by sprinkling). Let cool overnight. Crack into pieces to remove from tin.

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