James's toffee

    (40)
    8 hours

    Toffee base, melted chocolate over that with crushed walnuts on top.


    48 people made this

    Ingredients
    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

    Method
    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (35)

    by
    46

    I experimented with this recipe several times. I found that it worked best for me if I let it reach 300 degrees on my candy thermometer, but I had to stir constantly to keep it from burning. As soon as I removed it from the burner I added 1 1/2 cups of chopped pecans. I poured it onto an ungreased cookie sheet and quickly spread it out as thin as possible. I put five Hershey's chocolate bars on top and evenly spread the chocolate as soon as it melted. It does take the chocolate a long time to harden, so I usually leave the pan for hours before I break the toffee apart. A spatula will lift the candy from the pan and then it breaks apart easily.  -  27 Dec 2007  (Review from Allrecipes US | Canada)

    by
    36

    This recipe has good proportions, but the method is a little off. Melt the sugar first, let it lightly caramelize, then add the butter. I can see where people were having problems because I had it too; my butter started burning before the sugar could emulsify. You'd think I'd remember the proper way to make toffee after going to school for baking.  -  06 Oct 2008  (Review from Allrecipes US | Canada)

    by
    21

    LOVE IT! This is the same recipe that I have used for years and I am always asked for the recipe. Although it isn't a kid friendly recipe due to the candy temperature, both of my "little judges" rate this one a 5 star for taste! I use toasted almonds instead of Walnuts and it is too good to quit eating!  -  14 May 2001  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate