In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the repared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 pound (536g)|
|Recipe Makes: 2 pounds|
|Calories from Fat: 1884 (65%)|
|Amt Per Serving||% DV|
|Total Fat 209.3g||279 %|
|Saturated Fat 131.5g||658 %|
|Monounsaturated Fat 56.1g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 488mg||150 %|
|Sodium 1317.1mg||45 %|
|Potassium 375mg||10 %|
|Total Carbohydrate 277.6g||82 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 272.4g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2899
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