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Choco-Nut Toffee
Pamela Jessen of Calgary, Alberta took top honors in the Quick & Simple Delicious Desserts contest
INGREDIENTS conv. chart U.S. Metric
| 1 cup(s) | (2 sticks) unsalted butter |
| 2 cup(s) | (packed) brown sugar |
| 1 cup(s) | chopped pecans or walnuts |
| 4 cup(s) | semisweet chocolate chips |
DIRECTIONS
- Grease a large, rimmed baking sheet. In a medium saucepan, combine butter and brown sugar over medium heat; bring to a boil, stirring occasionally. Reduce heat to low and cook for 10 minutes, stirring often. Remove from heat, then stir in nuts. Immediately pour mixture onto prepared baking sheet and let stand until set. Chill or freeze to speed the setting process
- In microwave-safe bowl, heat chocolate chips at 50 percent power for 1 minute; stir. Continue to microwave for 15-second intervals, stirring after each, until chocolate is melted and smooth. Pour chocolate over cooled toffee; let stand until cooled and set. Break into irregular pieces. Store in airtight container
Photo: Steve Giralt
COOKING INFO
| Serves | -- |
| Yield | -- |
| Prep Time | -- |
| Cook Time | -- |
| Total Time | -- |
| Oven Temp | -- |
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Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
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NUTRITIONAL INFORMATION (per serving)
| Calories | 312 |
| Total Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 21mg |
| Sodium | 92mg |
| Total Carbohydrate | 36g |
| Dietary Fiber | 2g |
| Sugars | -- |
| Protein | 1g |
| Calcium | -- |
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