Toffee

Katie Aeschliman

2 tsp plus 1 cup butter, divided  

1 cup sugar  

3 Tbsp water  

1 Tbsp light corn syrup  

1/3 cup chopped hazelnuts or almonds    

Topping:  

2 cups chocolate chips  

1/2 cup finely chopped hazelnuts or almonds    

Line a 13x9 pan with foil and coat with non-stick cooking spray and   

set aside.  Butter the sides of a heavy saucepan (I use a 2 qt one)   

with 2 tsp butter.  Cube remaining butter; place in pan.  Add sugar,   

water and corn syrup. Cook and stir until mixture turns golden brown   

and a candy thermometer reads 300 degrees F (hard-crack stage).    

Remove from heat; stir in 1/3 cup nuts.  Pour into prepared pan and   

spread evenly.  Let stand at room temp until cool, about 1 hr. (I   

sometimes put it in the freezer or fridge to speed this up.)    

Melt chocolate chips.  Spread evenly over toffee.  Sprinkle with 1/2   

cup nuts, pressing down gently.  Let stand for 1 hr. (Again, the   

freezer works wonders here!)  Break into bite sized pieces.  Store in   

the refrigerator.    

Makes 1-3/4 lbs