Old New Brunswick toffee recipe our Christmas favourite

I grew up eating this toffee at Christmastime and now make batch upon batch to give as gifts. Made with butter and old fashioned brown sugar it has that addictive toffee flavour and just the right crunch. The recipe is out of The Laura Secord Canadian Cook Book, a superb collection of old Canadian recipes. Originally published in 1966 it has been reissued so is easy to find again.

Fredericton Walnut toffee

Line a 9x9 pan with parchment paper and sprinkle over 1/2 cup of walnut pieces.

In a heavy pot combine:

1 cup butter

1 1/3 cups of brown sugar (lightly packed)

Cook over medium heat and bring to a boil, stirring constantly. Boil for 12 minutes until a dollop dropped into a glass of cold water goes brittle. If you have a candy thermometer, bring the mixture to hard crack stage.

Pour into the prepared pan and spread with the back of a wooden spoon.

Sprinkle over 1/2 cup of chocolate chips. They'll melt quickly from the heat of the toffee. Spread the melted chocolate evenly over the toffee and sprinkle with more walnut pieces.