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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (69g) Recipe makes 10 servings |
||
| Calories 362 | ||
| Calories from Fat 252 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.1g | 43% | |
| Saturated Fat 14.4g | 72% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 48mg | 16% | |
| Sodium 132mg | 5% | |
| Potassium 85mg | 2% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 27.7g | ||
| Protein 1.5g | 2% | |
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 tablespoon corn syrup
- 3 tablespoons water
- 1/2 cup coarsely chopped pecans
- 1/4 cup finely chopped pecans
- 3/4 cup chocolate chips
Directions
1
Butter sides of heavy saucepan.2
Cook the butter, sugar, corn syrup, and water over medium heat until it reaches 290 degrees, stirring constantly.3
Remove from heat.4
Spread coarsely chopped nuts evenly on a 9x9" baking pan.5
Pour sugar mixture onto baking pan.6
Spread to edges with a wooden spoon.7
Place finely chopped nuts on sugar mixture.8
Place chocolate chips on top of sugar mixture, then wait for them to melt.9
Once the chocolate chips melt, spread them evenly around sugar mixture and nuts.10
Put in cool place to harden.11
Break into pieces, and store covered in a refrigerator.
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- Course > Desserts > Candy
- Main Ingredient > Chocolate
- Cuisine > European > Western > Swiss
- Preparation > Time to Make > < 4 hours
- Occasion > Gifts
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #551202
On Dec 13, 2007
Excellent recipe..this was my first attempt at making candy and it was a big success. Thanks banad for a great recipe. Thanks also to the raters who gave good tips also. Will probably make another batch for my daughter's teachers tomorrow 
From: Linda Thomas
On May 30, 2007
My family loved the toffee. I personally don't care for chocolate and the nuts, so I made it plain and it was delicious. Thanks for a yummy and absolutely simple recipe.
From: Sue Steinmetz
On Dec 21, 2006
FANTASTIC! I've been looking for a recipe like this for years - FINALLY! Tastes great! I omitted the nuts cause no one likes them and did not have any problems. Thank you for sharing!
From: KWB
On Dec 9, 2006
This recipe totally kicks you-know-what!!! Loved it. Awesome. Follow just as-is and you'll agree. Per Alton Brown, the addition of corn syrup minimizes sugar crystallization. I double the recipe and made one pan of walnut and one pan of pecan. Will do again with almonds. Fast and tasty!
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