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Walnut Toffee

Holiday.Cook's picture
  Diamond walnuts 2 1⁄4 Cup (36 tbs)
  Butter 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Semi sweet chocolate pieces/Milk chocolate pieces 6 Ounce (Real)
  Water 1⁄2 Cup (8 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)

Coarsely chop 1 1/2 cups of the walnuts for toffee.
Finely chop 3/4 cup of the walnuts for topping; set aside.
In large heavy saucepan, combine sugar, water, corn syrup and butter.
Heat to boiling over medium heat, stirring until sugar is dissolved.
Cover and cook over medium-low heat 5 minutes.
Cook over medium heat until 300°F registers on candy thermometer (hard-crack stage).
Remove from heat, stir in coarsely chopped walnuts and quickly spread in buttered 15x10x1-inch pan.
Let stand until cooled.
Melt chocolate in top of a double boiler over warm, not hot, water.
Spread over cooled toffee and sprinkle with the finely chopped walnuts.
Let stand until chocolate is set, then break into pieces.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 2943 Calories from Fat 1583

% Daily Value*

Total Fat 184 g283.1%

Saturated Fat 71.6 g357.8%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 287.5 mg12%

Total Carbohydrates 336 g112%

Dietary Fiber 7.5 g30.2%

Sugars 255.9 g

Protein 21 g41.7%

Vitamin A 56.7% Vitamin C 2.4%

Calcium 15% Iron 18.4%

*Based on a 2000 Calorie diet

Walnut Toffee Recipe