Crunchy Walnut Toffee

Let me just tell ya, I could get myself in a lot of trouble with these.

IngredientsCrunchy Walnut Toffee.tif


  • 1/2 cup(s) sugar
  • 1/4 cup(s) water
  • 2 tablespoon(s) light corn syrup
  • 2 tablespoon(s) unsalted butter
  • 1/4 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1 cup(s) walnuts,¬†coarsely chopped




Line a baking sheet with parchment paper. In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer. Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes. Stir in the baking soda and salt. Remove the pan from the heat and stir in the walnuts. Quickly spread the toffee on the prepared baking sheet as thinly as possible. Let cool completely. Break into pieces and serve.





Looks Sinful

Kiss my Ingredients



1 cup granulated sugar
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup melted butter
3/4 cup chopped pecans or walnuts (I use both, about 1/2 cup of chopped pecans and 1/4 cup of chopped walnuts)
1 cup semisweet chocolate chips (6 ounces)
1 teaspoon vanilla extract
1 premade, store bought pie shell, 9-inch, unbaked


Preheat oven to 350 degrees

In a large mixing bowl; combine sugar and flour; stir in eggs and butter. Add chopped pecans or walnuts, chocolate chips, and vanilla extract; mix well.

Pour mixture into pie shell; bake at 350 degrees for 40 to 45 minutes.

Yield: 1 9 inch pie
Cook Time: 45 minutes

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