Three-Chip English Toffee Recipe
Three-Chip English Toffee Recipe photo by Taste of Home

Three-Chip English Toffee Recipe

Publisher Photo
With its melt-in-your-mouth texture and scrumptiously rich flavor, this is the ultimate toffee! Drizzled on top are three different kinds of melted chips, plus a sprinkling of walnuts. Packaged in colorful tins, these pretty pieces make great gifts. —Lana Petfield Richmond, Virginia
TOTAL TIME: Prep: 15 min. + chilling Cook: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 30 min.
MAKES: 20 servings

Ingredients

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

Nutritional Facts

1 serving (1 piece) equals 397 calories, 30 g fat (15 g saturated fat), 52 mg cholesterol, 197 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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.
  2. Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage) and mixture is golden brown.
  3. 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.
  4. 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.
Originally published as Three-Chip English Toffee in Taste of Home June/July 2001, p25

Nutritional Facts

1 serving (1 piece) equals 397 calories, 30 g fat (15 g saturated fat), 52 mg cholesterol, 197 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Three-Chip English Toffee

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 3, 2012

I make this every year at Christmas for my husband. He loves it!

MY REVIEW
Reviewed Dec. 19, 2010

I've actually been making this for many year because it was in the magazine. It is a hit every year at Christmas. I should make it more often!

MY REVIEW
Reviewed Oct. 29, 2010

I love this recipe. Make it every year with a few changes. I use pecans instead of walnuts. I pour it in my buttered cookie sheet and slightly tilt it so it evens out. After 7 minutes I score it with a cookie cutter and let cool. When cool I break the squares apart and dip in melted milk chocolate to completely cover the toffee. Tastes like the best toffee candy bar EVER! I can't make enough to keep up with all my friends requests for more!

MY REVIEW
Reviewed May. 20, 2010

My friend who is a baker visited me and I gave her a list of goodies to make for me for the freezer. This was one of them and it was my very favorite, I could not stop eating this and I will be very tempted to make it once it is gone. It is addicting.

MY REVIEW
Reviewed Dec. 23, 2009

My college age daughter doesn't consider it Christmas untill this toffee is made. We make it every year...sometimes more than one batch if we have to share.

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