Candice Hunt | CoServ

A crowd favorite, homemade toffee is easier to make than you might think. Use your favorite chocolates or nuts or other toppings, such as crushed pretzels.

1 cup (2 sticks) butter
1 cup sugar
1 tablespoon water
4-ounce milk chocolate bar, broken into pieces
1 cup pecan halves, chopped

1. Line a rimmed baking sheet with aluminum foil and set aside.

2. In a nonstick skillet over medium heat, melt butter, sugar and water together. Stir constantly in figure eights with a rubber spatula until mixture is bubbly and golden, about 10 minutes.

3. Carefully pour mixture onto prepared baking sheet and let cool 3–5 minutes, then scatter chocolate across the top. Using a rubber spatula, gently spread chocolate across the top as it melts, reaching all the edges. Scatter nuts over the chocolate.

4. Let cool overnight. If your kitchen is warm, the process can be sped up in the refrigerator or freezer. Once toffee is solid, break into pieces and store in an airtight container for up to two weeks.

Makes 1 pound toffee.