This recipe will introduce you to toffee, and from here you can experiment with adding nuts or other flavorings.
Ingredients:
2 cups roasted nuts (I like pecans)
1 Cup Sugar
1 Cup cannabutter
1 Tablespoon Light Corn Syrup
1/4 Cup Water
1 Cup Chocolate Morsels
Spread about 1.5 cups of chopped nuts on a non-stick backing sheet (may need to lightly grease it, but not too much)
Bring Sugar, Butter and Corn Syrup to a boil over medium heat stirring constantly to prevent burning.
Cook until the mixture reads about 300 to 310 degrees until mixture is golden brown (use Candy Thermometer and work fast, once it reaches 300, there isn’t a lot of time till it burns.
Food grade stainless steel paddle design is curved to hug cookware walls for easier stirring.
Adjustable silicone Coated clip fits on most cookware and prevents scratching.
Pour Sugar mixture over chopped nuts on the baking sheet. Spread chocolate over hot candy and spread with a spoon (chocolate will start melting as soon as it hits the candy)
Sprinkle the rest of the nuts over the top of the chocolate and let the sheet cool for about 30 mins or until the candy is cool.
The candy should break apart pretty easily after it has cooled.