12 Holiday Food Comas: Butter Crunch Toffee


My Aunt makes the best damn toffee in the world. True story.

Last year I thought to myself, “This can’t be that hard! I’ll just find a recipe and make some that will be just as good as hers.” Which I did. And do you know what that toffee did? Do you?

It ripped a crown right off one of my mom’s teeth. Poor woman put all this trust in her daughter to not feed her harmful substances and what did it get her? A giant dental bill right at Christmas.

And it didn’t even taste that great.

So this year, I took no chances. My dear Aunt sent along the recipe of non-dangerous, uber-tasty toffee and sha-zam. No harm to anyone’s chompers!

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Butter Crunch Toffee

from Auntie Ba

2 sticks salted butter (MUST be salted)
1 c white sugar
1 T water
1/2 package chocolate chips (semi sweet, milk, dark, whatever your preference)
1 c finely chopped walnuts or pecans

1 c EXTRA finely chopped walnuts or pecansLine a 13 x 9″ pan with parchment paper. In a heavy-bottomed sauce pan melt the butter over medium heat. Turn to high and add the sugar and water, stirring constantly for about 3-5 minutes, or until toffee colored. It may smoke a bit and smell like it’s burning, but it won’t be. Just don’t let it get TOO dark brown! Remove from heat and add 1 cup finely chopped pecans or walnuts. Stir thoroughly and pour into the prepared pan and spread the mixture with a spatula. Sprinkle immediately with the chocolate chips and let sit for a minute. Once they get a bit melty, spread with a knife until smooth and even. Sprinkle with the extra finely chopped nuts and press down gently. Refrigerate until hard, about 30 minutes. Crack into pieces with a knife or your hands, then eat!

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