Irene Gallway, Calais, ME
St. Croix Quilters' Jan. 2019 Refreshments
1 pound butter or margarine
2 Tbsp. water
2 cups sugar
½ tsp. salt
2 cups finely chopped walnuts (divided)
10 ounces milk chocolate
1. Butter a 10" x 14" pan.
2. Melt butter with water in a heavy 12" skillet over medium heat. Add sugar and salt, stirring constantly with a wooden spoon. Bring to boiling. If using a candy thermometer, set in place. Cook until the boiling mixture begins to lose its yellow color and takes on a whitish look. Mix in 1 cup of chopped walnuts. Continue cooking and stirring until toffee is a caramel color (298 to 300 degrees F). Turn mixture into buttered pan and cool slightly.
3. Melt chocolate in a double boiler over hot water. (I melt mine in the microwave.)
4. Spread chocolate over cooled toffee, sprinkle remaining walnuts over chocolate and place in cool fridge. Jab candy with the point of a sharp knife to break it up. Enjoy!