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Black Walnut Toffee

Black Walnut Toffee
By Dale Murphy on Sunday, December 29, 2013 at 7:07pm

3/4 cup black walnut meats
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1 tbsp. light or dark syrup
1 tsp. vanilla extract

You will need a clock or watch with a second hand. Close timing the and color of the toffee will tell when it is done.
Have ready a shallow heat-resistant pan or cookie sheet (greasing is not necessary). Combine all the ingredients except the vanilla in a heavy 10 in. skillet over medium-high heat. Bring to a boil, stirring constantly so that the oil in the butter will not separate from the other ingredients. Continuing to stir, boil for 2-3 minutes–it is done when it turns a light caramel color. Take off the heat. Be careful not to cook too long. When the color is right, remove the skillet from the heat and stir in the vanilla. Immediately pour the toffee into the shallow pan and spread it out with the back of the spoon. When the toffee is cool, break it into about 50 bite-sized pieces and put it into a container with a tight fitting cover. Both texture and flavor are improved by allowing the toffee to mellow overnight at room temperature, but for longer storage it must be refrigerated or frozen.

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