Sometimes all you want is an old favourite so here you go! You can also mix this up with different nuts or different types of chips. I’d avoid mint though…
You will need!
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
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- 15x10x1-in. Pan
- Heave Sauce pan
- Double boiler or Microwave
- Spatula
- Candy Thermometer
Instructions
- Butter a 15x10x1-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 the prepared pan (do not scrape the sides of the saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle it 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 or in a double broiler, 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.
