Walnut Chocolate Toffee

When I know I’m going to see Colin’s family, I always like to make something sweet to share with them. Over the years, I’ve honed in on their taste so that now, I know their favorite Sweet Sunday creations and delight every time we visit them. At the top of the list? Toffee!

I brought two types of toffee down during Thanksgiving and while neither came out the winner, I got a reputation among the extended family for making pretty darn yummy toffee. Am I baking my way into Colin's family's hearts? Oh heck yeah, I'm playing to my strengths. That being said, this third variation of toffee is definitely my favorite to date.

A few notes about the recipe before you dive in. While the walnuts are optional, they add a new dimension (in taste and texture) to the treat so I highly recommend including at least some kind of roasted nut. I topped the toffee with toffee bits because I’m not entirely sure what meta is but that felt rather meta. I’ll keep looking into that because I’m sure I’ve gotten that wrong again.


  • 1 Cup unsalted butter
  • 1 ½ Cup granulated sugar
  • 3 Tablespoons water
  • 1 Tablespoon light corn syrup
  • 1 Cup chopped roasted walnuts
  • 8 Ounces semi sweet chocolate, chopped
  • ½ Cup toffee bits

Recipe (Adapted from a recipe from A Well-Seasoned Kitchen)

  • Prepare a baking sheet with a silicon baking sheet and set aside
  • In a large saucepan, melt the butter over medium heat
  • Once melted, stir in the sugar, water and corn syrup, stirring until sugar is dissolved and butter is fully incorporated
  • Stop stirring and clip on a candy thermometer
  • Heat on medium until temperature reached 300 degrees (stir at 245 degrees and at 270 degrees)
  • Once the temperature reaches 300 degrees, mix in walnuts
  • Pour onto prepared baking sheet and use a rubber spatula to spread out and shape
  • Sprinkle chocolate on top of the toffee and let sit for 3-5 minutes
  • Use the rubber spatula to spread the now melted chocolate to cover the toffee
  • Sprinkle with toffee bits
  • Refrigerate until cool, about two hours
  • Once cool, break up into pieces