Caution: the candy I’m about to share with you is not for the faint at heart. It’s rich, it’s decadent, and it may just send you into a blissful sugar coma. But is that any reason to steer clear? Most certainly not. In fact, this is the kind of heavenly treat you need to experience at some point in your life. With this, I must offer one last warning: 99% of those who try this candy will develop an addiction.
Better to be addicted to sweets than drugs, right?
My White Chocolate Walnut Toffee is the pinnacle of decadence. From the buttery, nutty, & sweet toffee to the rich, creamy, melt-in-your-mouth white chocolate topping, this stuff has “pure, unadulterated indulgence” written all over it. But is it too much? Of course not. In fact, your sweet tooth is going to thank you. Even if you think there’s not a single sweet tooth in that mouth of yours, this toffee will change that. It’s just divine, loaded with heavenly sweetness and balanced out by a sprinkle of salty walnuts.
This is the kind of indulgence you enjoy in privacy. Close your eyes, melt away, and revel in it. Sweet & salty, smooth & crunchy, it’s a multidimensional experience. But between you and me, this toffee’s got a secret: it’s easy as pie to make. We’re talking beginner-level stuff, and only 5 ingredients required. Too good to be true? No way! You know I’d never lie to you about food.
Whip up a batch of this dreamy confection right now for the perfect gift, or keep it all for your naughty self to enjoy in privacy. Nobody has to know…
A Few Tips Before You Get Cooking:
- If you don’t have a candy thermometer, you should be okay. You can basically tell when it’s turned dark amber and is done.
- Use milk chocolate or dark chocolate if you prefer.
- You can use any kind of nuts you like (or no nuts at all).
- This is great for a gift, especially at Christmas time. Decorate it with sprinkles to match the holiday.
- Some reviewers of the original recipe say they have an issue with the butter separating. If this happens, just keep mixing to incorporate it back in. If worse comes to worse, you can dot off the extra butter with a paper towel.
White Chocolate Walnut Toffee
Adapted from allrecipes.com
- 2 cups butter
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 25 oz. good white chocolate (do not use white chocolate morsels; they won’t melt correctly)
- 1 – 2 cups chopped walnuts
- Line a baking sheet with aluminum foil or parchment paper.
- In a large, shallow heavy bottomed saucepan (like a cast iron skillet), combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, stirring occasionally, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C).
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet and smooth out. Immediately sprinkle the chocolate over the top, and let it set for a minute or two to soften. Gently spread the chocolate into a thin, even layer once it is melted. Sprinkle the nuts over the chocolate, using more or less depending on your preference.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.