• Martha Stewart Toffee
  • 1 lb (4 sticks) unsalted butter, each stick cut into 8 pieces
  • 1/4 cup light corn syrup
  • 2 1/2 cups sugar
  • 1 lb. Bittersweet chocolate, chopped into small pieces
  • 3 cups pecans, chopped very fine, sieved to remove fine powder
  • vegetable-oil cooking spray


1. Spray a 15 x 10 baking pan, 16 = x 11 = in baking pan and an 8 inch square baking pan with spray. In heavy 3 quart saucepan, combine butter, 1/2 cup water, corn syrup and sugar. Clip on candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon. Continue stirring until mix thickens, about 2 minutes. Wash down sides of pan with pastry brush dipped in water to remove sugar crystals. Reduce heat to low, stop stirring. Let mix come to a boil.

2. Let boil, without stirring until temp. reaches 280 degrees {about 35-60 minutes) It is essential that the mix continue to boil. Remove from heat. Without scraping pot, pour into prepared pans as evenly as possible. If needed, use a spatula to smooth. Let cool at room temp for 1 hour.

3. After 45 min of cooling, melt chocolate in a double boiler over medium-low heat, stirring with a rubber spatula. Pour over toffee; spread with a spatula if necessary. Let cool about 15 min. Sprinkle with nuts, press them into the chocolate.

4. Let stand at room temp for 24 hours. Using a large knife lightly score 1 3/4 x 2 3/4 inch rectangles over chocolate. Cut toffee along scored lines; lift pieces out with a spatula. Alternatively, toffee may be broken into shards. Store in airtight container for 3-4 weeks.


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Submitted 6/13/05.
Source: Martha Stewart
Submitted By: debbie
Martha Stewart Toffee