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Three-Chip English Toffee

 Three-Chip English Toffee
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 Ric
20 ServingsPrep: 15 min. + chilling Cook: 30 min.


  • 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


  • 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

2 of 2

Three-Chip English Toffee (continued)

Directions (continued)

  • 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.
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.