Three-Chip English Toffee Recipe

Ingredients

• 1/2 teaspoon plus 2 cups butter, divided
• 2 cups sugar
• 1 cup slivered almonds
• 1 cup milk chocolate chips
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• 1 cup chopped walnuts
• 1/2 cup semisweet chocolate chips
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• 1/2 cup vanilla or white chips
• 1-1/2 teaspoons shortening

Directions

• Butter a 15-in. x 10-in. x 1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes.
• Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage) and mixture is golden brown.
• Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes.
• In a microwave, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces. Yield: about 2-1/2 pounds.
  
  EDITOR'S NOTE: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212° Adjust your recipe temperature up or down based on your test. If toffee separates during cooking, add 1/2 cup hot water and stir vigorously. Bring back up to 300° and proceed as recipe directs.

Three-Chip English Toffee published in Taste of Home June/July 2001, p25