A simple, nutty and yummy Toffee. You can leave out the nuts if you’re allergic or switch them to ones you like better.
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
- Microwave or Double broiler
- Saucepan
- 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 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, or 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.
