Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Hands-on Time
35 Mins
Other Time
1 Hour 43 Mins
Makes about 2 lb.

Some brands of butter have slightly higher water content than others. We prefer Land O'Lakes butter for this recipe.

How to Make It

Step 1

Preheat oven to 350°. Butter a 15- x 10-inch jelly-roll pan.

Step 2

Bake walnuts at 350° in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Let cool 30 minutes.

Step 3

Melt 1 1/4 cups butter in a 3 1/2-qt. heavy saucepan over medium heat; stir in granulated sugar, next 5 ingredients, and 1/3 cup water. Cook, stirring constantly, until a candy thermometer registers 290° (soft crack stage), about 20 minutes. Remove pan from heat, and stir in walnuts. Quickly pour mixture into prepared pan, and spread into an even layer. Immediately sprinkle milk chocolate and white chocolate morsels over top; let stand 5 minutes. Swirl chocolate using an off-set spatula. Cover and chill until firm (about 1 hour). Break toffee into pieces. Store in an airtight container in refrigerator up to 7 days. Serve cold or at room temperature.

Ratings & Reviews

sweetsilver16's Review

February 05, 2012
Followed the recipe exactly, but even after placing it in the fridge overnight, it never completely solidified- it remained a bit soft and crumbled more than clear breaks. Not sure if that is how it is meant to be, but we did not really care for it.

Erin2001's Review

May 18, 2011
This toffee is delicious! It was my first time making toffee and it turned out perfectly. The flavors complemented each other well and it will go into my Christmas candy rotation.