Chocolate Toffee Crunch

It’s almost too good!

1 cup sugar               1/2 teaspoon salt

1/2 cup butter            1/2 cup chopped walnuts or pecans

1/4 cup water            1 12 oz pkg. semi-sweet chocolate morsels

Combine sugar, butter, water, and salt in heavy sauce pan.  Bring to a boil and reduce heat, stirring occasionally until mixture reaches 285 degrees.  (Use a candy thermometer or watch as it puffs smoke and just begins to brown.)

Stir in walnuts, then pour mixture onto buttered cookie sheet, immediately spreading to about 1/8 inch thick.  Cool in refrigerator.  Melt chocolate, then smooth half onto candy and refrigerate.  When chocolate is solid, spread remaining chocolate on other side.  Cool, then break into pieces.  (This is a bark candy.)  For best results, store in refrigerator.


About dalesittonrogers

I live with my husband, Rick, and our two cats, Mocha and Tiger. I write articles and poetry, and fiction for all ages. I'm excited about my novella, Lost in the Everglades: and my store: Follow me on Twitter! @DaleSRogers
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